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Lobster rolls two ways, both with a Jamaican twist...
JERK MAYO LOBSTER ROLLS:
3/4 lb cooked lobster meat
2 tbsp mayo
1 tbsp jerk marinade
2 tsp fresh squeezed lemon juice w/ zest to taste
1 celery rib, finely chopped
1 scallion, chopped
1/2 tsp Old Bay (or to taste)
2 tsp fresh parsley, chopped
2 brioche hot dog buns lightly toasted with butter
Mix the wet ingredients together, then fold in the freshly chopped ingredients. Season. Lastly, fold in the lobster. Add the lobster filling to the toasted buns, and serve cold.
CURRY BUTTER LOBSTER ROLLS:
3/4 lb cooked lobster meat
3 tbsp clarified butter (ghee)
leaves from 2 thyme sprigs
1 tsp garlic paste or minced garlic
1 tsp ginger paste or minced ginger
1 tbsp curry marinade (I used Caribbean Sunshine)
1/2 tsp Old Bay (or to taste)
2 tsp fresh parsley, chopped
2 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 2-3 minutes, once the butter and aromatics begin to simmer, add the curry marinade and Old Bay and mix well for 1 minute. Continue to let the everything simmer on very low heat for about 5 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.
