Making Perfect Lobster Rolls at Home
Kevin Patricio of Manhattan's Choptank restaurant shares mouthwatering recipes, and tips.
Hotdogs and burgers aren't the only staple sandwiches of summer.
Lobster rolls are right there with them.
On "The Early Show" Monday, Kevin Patricio, part-owner of Manhattan's , served up recipes and pointers for making delicious lobster rolls in your own kitchen.
For good measure, he added recipes for Steamed Blue Crabs and Softshell Crab Sandwiches.
He says lobster rolls are more popular than ever, and it's because, "They're just plain delicious. … They're simple and yet so delicious, the quintessential summer food."
Not only that, Patricio points out, there's a lobster surplus, which has caused prices to drop significantly, making it more affordable than ever!
RECIPES
Lobster Roll
Serves 4
For Preparation of Lobster:
2 one-and-a-half pound Maine Lobsters, remove claws and tail, keep in shell (clean heads and reserve for stock if desired)
2 lbs butter
2 medium shallots, peeled, cut into halves
1 garlic clove
One sprig of Tarragon
For mix:
1 cup Kewpie mayonnaise (or mayo of choice)
Baleine Sea Salt to taste
Fines herb (chopped herbs: 50 percent chives; 50 percent equal parts parsley, tarragon and chervil)
1 tablespoon shallot, finely chopped
2 tablespoons extra virgen olive oil
1 tablespoon fresh lime juice
1 tablespoon Terre Bormane White Balsamic Vinegar (Aulente)
Martin's Potato Roll, top split and lightly toasted
Method:
Melt butter in a medium sauce pot over me. Add 3 halves of the shallots, garlic and tarragon. Cook for 5-7 minutes until shallots are soft. Add lobster to the pot and poach slowly until shell of lobster is entirely red, about 20-25 minutes. Remove lobsters and let cool. Remove meat and cut into small, bite-sized pieces. In a mixing bowl, combine the lobster and remaining ingredients. Gently mix. Season the mixture to taste and adjust with lime juice as needed.
Transfer to the toasted bun and serve immediately. Garnish with your choice of a dash of Old Bay, herbs, or crispy onions. Serve a lime wedge on the side.
Steamed Blue Crabs
2 Dozen Large Blue Crabs
1 Cup Old Bay Seasoning
6 cups Malt Vinegar
24 ounces beer (pilsner)
In a large stock pot, bring the beer and malt vinegar to a boil. On a raised grate, place in fresh blue crabs. Dust the crabs generously with Old Bay. Cover the pot with the lid and steam the crabs for 12-15 minutes until the crabs are cooked through-the crabs turn red. Serve.
Softshell Crab Sandwich
4 large soft shell crabs, fresh, cleaned at time of cooking
2 cups buttermilk
4 kaiser rolls
pickled onions
1 avocado, pitted and sliced
6 tablespoons chipotle mayonnaise
For Dredging:
1 cup cornmeal
1/2 cup dried breadcrumbs
1/4 cup AP flour
1/4 cup cornstarch
1/2 tbsp paprika
1/4 tbsp cayenne
1/2 tbsp chili powder
1/2 tbsp black pepper
4 egg whites
1/4 tbsp balene salt
Remome lungs/gils from the crab. Place in buttermilk. Dredge in the flour mixture. Fry in canola oil over medium-high heat until browned and cooked through, about 4-5 minutes. Place on a lightly toasted kaiser roll with mayo, avocado and pickled onions.