Friday, September 30, 2011

Lobster Roll

Most lobster rolls are made with mayo, or some Greek yogurt, or with some sour cream.  I decided to use some baba ganoush.  It's roasted eggplant that is pureed with lemon juice and garlic.  I picked some up at the Kroger Marketplace olive bar.  I got hooked on it when the man working it said that the small cups and spoons were for sampling.  I love the hospitality at my Kroger Marketplace!

So when I went by there to pick up the baba ganoush, I went by the seafood department to request that they steam me a live lobster.  I am extremely careful about the cooking conditions and lifespan of crustaceans, so this was the route that I took to get my cooked lobster meat at the quality that I desired.  Even Robert Irvine the other night mentioned on his show that seafood with a shell can make you extremely ill if the freshness has expired.

So my friends in the seafood department asked how I would like the lobster seasoned.  I chose cajun seasoning.  About 15 minutes later, I was leaving the store with my 1 pound cooked and seasoned lobster!

  • Cooked meat from a 1 pound lobster
  • Finely diced red onion
  • Finely diced chives
  • 1 teaspoon lemon juice
  • 6 inch portion of a crusty french baguette
  • Butter
  1. Pull the tail off the lobster, cut the sides of the underside with some crab scissors, and pull the tail meat out.  On the back of the tail, pull the middle strip off the back and remove any dark colored stuff - like you do when you devein a shrimp.
  2. Snap the claws and knuckles off the main body and pull the lower, smaller claw off.  Use the scissors to cut the shell - so easy when the lobster is freshly cooked!  Extract the meat and add to a bowl.  Use the scissors to extract the meat from the knuckles, add to the bowl, and put excess shell onto a piece of aluminum foil that can be wrapped up then placed into a plastic bag to be thrown into the trash.
  3. Cut the lobster meat into large chunks.  The key is to leave it in large bite - sized chunks.  Add as much red onion and chives as you'd like.  Add 2 tablespoons of the baba ganoush.  Squeeze the lemon juice.  Lighlty mix.  The key is to only lightly mix.
  4. To prepare your baguette, cut the portion in half longwise.  Spread butter on each side.  Heat a grill pan for about 5 minutes, then add the buttered sides down.  Press with a bacon press for about 8 minutes over medium high.  Or you can continuously check until the butter is browned.

Then the moment arrives!  You get to top the bread with the lobster mixture.  I found the meat to be perfectly cooked, the flavors just what I wanted, and the bread perfectly toasted with butter!
Baba Ganoush is a Mediterranean staple that is also very delicious served with bread.  My family loves it with warmed pita or sliced baguette.


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