Lobster Rolls @table10lasvegas INGREDIENTS
1/4 cup mayonnaise
1 teaspoon prepared horseradish
1 teaspoon Tabasco, or other hot sauce
2 teaspoons freshly squeezed lemon juice
2 teaspoons ketchup
1 tablespoon Dijon mustard
1 tablespoon drained and chopped cornichons
1 tablespoon drained capers, smashed
1 hard boiled egg, chopped
1 1/2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1 pound chilled cooked lobster meat from two 1 1/2 pound lobsters, chopped
4 soft buns or Parker House Rolls
Melted butter for brushing, about 4 tablespoons, optional
DIRECTIONS
In a small bowl combine the mayonnaise with the horseradish, Tabasco, lemon juice, ketchup, Dijon, cornichons, capers, boiled egg, and parsley.  Season to taste with salt and pepper.  Gently fold the lobster meat with enough remoulade to moisten. For toasted bread, brush both halves of the buns with the melted butter.  Heat a large non-stick sauté pan over medium high heat and in batches, add the buns, buttered side down, to the pan.  Toast them in the pan until they are lightly browned, about 2 to 3 minutes.  Remove from the heat and repeat with the remaining buns.  Alternatively you can do this in the oven if using Parker House Rolls.  Preheat the oven to 350 degrees, brush the inside and outside of the rolls with butter and toast in the oven until warmed through. Fill the rolls with the chilled dressed lobster and serve immediately. #EmerilsSandwiches #NationalSandwichMonth
591 likes
  • emerilLobster Rolls @table10lasvegas INGREDIENTS
    1/4 cup mayonnaise
    1 teaspoon prepared horseradish
    1 teaspoon Tabasco, or other hot sauce
    2 teaspoons freshly squeezed lemon juice
    2 teaspoons ketchup
    1 tablespoon Dijon mustard
    1 tablespoon drained and chopped cornichons
    1 tablespoon drained capers, smashed
    1 hard boiled egg, chopped
    1 1/2 tablespoons chopped fresh parsley
    Salt and freshly ground black pepper to taste
    1 pound chilled cooked lobster meat from two 1 1/2 pound lobsters, chopped
    4 soft buns or Parker House Rolls
    Melted butter for brushing, about 4 tablespoons, optional
    DIRECTIONS
    In a small bowl combine the mayonnaise with the horseradish, Tabasco, lemon juice, ketchup, Dijon, cornichons, capers, boiled egg, and parsley. Season to taste with salt and pepper. Gently fold the lobster meat with enough remoulade to moisten. For toasted bread, brush both halves of the buns with the melted butter. Heat a large non-stick sauté pan over medium high heat and in batches, add the buns, buttered side down, to the pan. Toast them in the pan until they are lightly browned, about 2 to 3 minutes. Remove from the heat and repeat with the remaining buns. Alternatively you can do this in the oven if using Parker House Rolls. Preheat the oven to 350 degrees, brush the inside and outside of the rolls with butter and toast in the oven until warmed through. Fill the rolls with the chilled dressed lobster and serve immediately. #EmerilsSandwiches #NationalSandwichMonth

  • laclark11Omg
  • chrisbetancoolWow. Thanks for ths recipe
  • cecilio_acostaLove you emeril! You're my role model! Greetings from Venezuela!!
  • drdevilgurl@kmurda313 @yukonnv @eddiex8542
  • jillbauerqvcGreat seeing you at QVC this week!
  • kold_koffee@bluewatertech where are those lobsters at buddy boy??
  • averi_frias@niftyfellow yum!!
  • thito21@beme13 😋
  • sarahrussogram@tmhpastas @michelleelia @marniemaree @twelve6twelve
  • mayrassaritaK bueno se ve eso🍺👏
  • tmhpastas@russosarah can u make me one and bring it over?? Many thanks xxx
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