LOBSTER ROLL 2 WAYS! WHICH IS YOUR FAVORITE?

Today we are teaching you how to make DELICIOUS LOBSTER ROLL 2 WAYS!!!! Connecticut vs the rest of New England! The Challenge is on!!!

You are going to love this show!

Let's cook!

Ingredients:
1 pound cooked lobster meat cut into bite sized chunks
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
1/4 cup finely chopped celery (use tender inner stalks)
1 teaspoon chopped fresh parsley
2 teaspoons green tops from a scallion, minced fine
Pinch is salt
Few grinds freshly ground black pepper
Split-top hot dog rolls, preferably Pepperidge Farm classic white
2 tablespoons melted butter

Directions:
[For frozen tails]
Thaw your lobster tails, then put a skewer through them to keep them from curling.
Bring a pot of water to a boil.
Prepare and ice bath.
Reduce heat to a soft boil and add Kosher salt, or sea salt.
Drop tails in one at a time and set your kitchen timer for the times listed below. The times are the same for larger quantities.
Cool the cooked lobster tails right away in the ice bath to keep them from overcooking.
TAIL SIZE - COOK TIME
3 to 6 oz. - 3-5 min
6 to 7 oz. - 5-6 min
8 to 10 oz. - 6-8 min
10 to 16 oz. - 6-8 min
16 to 20 oz. - 8-10 min
20 to 28 oz. - 10-13 min

[For the sandwich]
Cut the cooked lobster meat into nice chunks and place in large bowl.
In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, hot sauce, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.

Let us know in the comments below what you think and how it came out, after you cooked it.

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