Maine Lobster Roll (Cold, Mayo-Dressed):
◦ 2x 6oz lobster tails, thawed (warm water in the video)
◦ 2 TB butter, melted
◦ ¼ tsp Old Bay Seasoning
◦ ¼ tsp lemon juice (from 1 small lemon wedge)
• Mayo Dressing:
◦ 2 TB mayonnaise (Hellman’s/Best Foods in the video)
◦ 1 tsp each (minced): celery leaves, fresh dill fronds, shallots
◦ ⅛ tsp black pepper
• Buns:
◦ 2 split top buns of your choice (brioche in the video)
◦ 1-2 TB melted butter
• Toppings: Lemon wedges, chopped fresh chives
INSTRUCTIONS:
1. Prep the lobster tails as in the video: Use kitchen shears to cut down the backs of the tails, stopping just before the tail fan. Pull the meat up out of the shell without detaching it from the end. Open up the back of the meat and pull out and discard the vein. Use a sharp knife to make shallow cuts on the underside of the meat - this will score the membrane and prevent the meat from curling during cooking. Then spread the meat out laying it over the top of the split shell. Press down on the shell to get it to lay somewhat flat.
2. Preheat the air fryer to 400°.
3. In a small cup, mix together 2 tablespoons melted butter, ¼ tsp Old Bay, and a squeeze of lemon juice. Use a brush to spread this all over the lobster meat.
4. Place into the air fryer and cook at 400° for 5-7 minutes until the meat is opaque. Place them on a tray and chill in the freezer for 10-15 minutes while you make the dressing and toast the buns.
5. In a small bowl, mix together the mayonnaise, celery leaves, fresh dill, and shallot. Chill in the refrigerator until serving.
6. Brush the sides of the buns with melted butter. Laying them on their sides in the air fryer, cook at 350° for 2-3 minutes on each side until nice and toasty brown. Let them cool for a few minutes before serving.
7. Pull the lobster completely out of the shells and chop into half-inch chunks. Stir the lobster into the mayo dressing. Fill the toasted buns with as much as you like and top with fresh chives and lemon juice.
Connecticut Lobster Roll (Warm, Buttered):
◦ 2x 6oz lobster tails, thawed
◦ 2 TB butter, melted
◦ ¼ tsp Old Bay Seasoning
◦ ¼ tsp lemon juice
• Butter Sauce:
◦ 2 TB butter
◦ ¼ tsp Old Bay Seasoning
◦ ⅛ tsp garlic powder
• Buns:
◦ 2 split top buns of your choice (brioche in the video)
◦ 1-2 TB melted butter
• Toppings: Lemon wedges, chopped fresh chives
INSTRUCTIONS:
1. Prep the lobster tails as in the video: Same as above.
2. Preheat the air fryer to 400°.
3. In a small cup, mix together 2 tablespoons melted butter, ¼ tsp Old Bay, and a squeeze of lemon juice. Use a brush to spread this all over the lobster meat.
4. Place into the air fryer and cook at 400° for 5-7 minutes until cooked through. Let them sit at room temperature until they are cool enough to handle. Remove the lobster from the shell and chop into half-inch pieces.
5. Toast the buns the same as above except do this step just before serving since this will be served warm.
6. In a small pan on the stovetop, melt 2 TB of butter, then stir in the Old Bay and garlic powder. Add the lobster and stir to coat and reheat.
7. While everything is still warm, fill the rolls with as much lobster as you like, pouring excess butter over the top. Top with fresh chives and lemon juice.
Shrimp Rolls: (Cold, Mayo-Dressed)
◦ 1 lb jumbo shrimp (thawed, peeled, deveined)
◦ 2 TB extra virgin olive oil
◦ ½ tsp Old Bay Seasoning
◦ ⅛ tsp lemon juice (optional)
• Mayo Dressing:
◦ ¼ cup mayonnaise (Hellman’s/Best Foods in the video)
◦ 1 TB each, minced: fresh dill fronds, shallot, Brussels sprout
◦ ⅛ tsp black pepper
• Buns:
◦ 4 split top buns of your choice (Pepperidge Farms soft white in the video)
◦ 2 TB melted butter
• Toppings: Lemon wedges and chopped fresh chives
INSTRUCTIONS:
1. Cook the Shrimp: Preheat the air fryer to 400°. In a large bowl, toss the shrimp with olive oil, Old Bay, and lemon juice. Cook at 400° for 2-3 minutes, tossing halfway. When cooked through, place on a tray and chill in the freezer for 10-15 minutes.
2. In a large bowl, mix together the mayo, fresh dill, shallot, Brussels sprout, and black pepper. Chill in the fridge while you toast the buns.
3. Toast the buns: same as above.
4. Chop the chilled shrimp into half-inch pieces. Mix the shrimp into the mayo dressing. Fill each bun with as much shrimp filling as you like and top with fresh chives and lemon juice.
**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**
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