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Lobster rolls two ways, both with a Jamaican twist...
JERK MAYO LOBSTER ROLLS:
1/2 lb cooked lobster meat
2 tbsp mayo
1/2 tbsp Jamaican jerk marinade
2 tsp fresh squeezed lemon juice w/ zest to taste
1/2 celery rib, finely chopped
1 scallion stalk, chopped
1/2 tsp Old Bay (or to taste)
2 tsp fresh parsley, chopped
3 brioche hot dog buns lightly toasted with butter
Mix the wet ingredients together, then fold in the freshly chopped ingredients. Season with Old Bay. Lastly, fold in the lobster. Add the lobster filling to the toasted buns, and serve.
CURRY BUTTER LOBSTER ROLLS:
1/2 lb cooked lobster meat
4 tbsp butter
1 scallion stalk, chopped
leaves from 2 thyme sprigs
1 tsp garlic paste or minced garlic
1/2 tsp ginger paste or minced ginger
1/2 tsp scotch bonnet pepper, minced (or 1/4 tsp scotch bonnet powder)
1 tbsp Jamaican curry powder
1/2 tsp Old Bay (or to taste)
2 tsp fresh parsley, chopped
3 brioche hot dog buns lightly toasted with butter
Melt the butter in a saucepan with the thyme, garlic, and ginger on low heat. After about 1-2 minutes, once the butter and aromatics begin to simmer, add the curry powder and Old Bay and mix well for 1 minute. Continue to let the everything simmer on very low heat for another 1-2 minutes, stirring occasionally. Add the fresh parsley to the curry butter, then fold in the cooked lobster meat until warm. Add the lobster filling to the toasted buns, and serve warm.
Optional: Add freshly chopped scotch bonnet pepper to either lobster filling recipe to amp up the spice.
