Lobster Rolls with Curried Mayonnaise (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 small spanish onion, coarsely chopped |
3 cloves garlic, coarsely chopped |
3 tablespoons good quality curry powder |
2 cups good quality mayonnaise |
2 tablespoons fresh lime juice |
salt and freshly ground pepper |
*3 cups grilled lobster meat, from 2 (3 pound) lobsters |
1 large stalk celery, cut into 1/4-inch thick slices |
1/4 cup finely diced red bell pepper |
1/4 cup finely diced yellow bell pepper |
1 red onion, finely chopped |
2 cups curried mayonnaise |
1/4 cup finely chopped cilantro |
salt and freshly ground pepper |
8 good quality hot dog or hamburger buns |
1 stick unsalted butter, at room temperature |
Directions:
1. Curried Mayonnaise:
2. Heat a medium saute pan on the grill or side burner over high heat. Add the olive oil, onions and garlic and cook until soft. Add the curry powder, lower the heat to medium and cook for 10 minutes. Remove from the heat and let cool to room temperature. Combine the curry mixture, mayonnaise, and lime juice a food processor and blend until smooth. Season with salt and pepper. Refrigerate for at least 2 hours.
3. Lobster Rolls:
4. Combine the lobster, celery, bell peppers, onion, mayonnaise and cilantro in a large bowl and season with salt and pepper. Split the rolls and brush with butter. Grill, split-side down, until golden brown, about 30 seconds. Fill the rolls with the lobster salad and arrange on a serving platter.
5. ** Boil the lobsters until cooked 3/4 of the way in a pot of salted water on the grill. Remove and split in half. Brush with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, cut side down until just cooked through. Remove the meat and coarsely chop.
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