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Amazing Looking Lobster Rolls Around the Country

Amazing Looking Lobster Rolls Around the Country


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Because we all know that fresh lobster rolls are the things that dreams are made of WW: Delicious Lobster Rolls

These lobster rolls are well worth any wait.

Lobster rolls are as beautiful as they are delicious, and these lobster rolls are among the most glorious, most amazing looking lobster rolls in America. We hope you’re hungry!

Your wait on line will be well worth it once you lay eyes on this baby.

We know, this lobster roll looks so delicious your stomach is rumbling.

Have we died and gone to heaven? A beauty like this could only exist in the afterlife.

It looks so beautiful, it almost feels wrong to devour every last bite.

This lobster roll looks so good, you may want to date it. Did that get weird? It got weird. Lobster makes us crazy.

Oh dear Lord, is this heaven on earth — or heaven in the sea, rather — but in lobster roll form?

Now this is the kind of lobster roll we will be dreaming about for the rest of our lives.


Amazing Looking Lobster Rolls Around the Country - Recipes

These Lobster Salad Rolls with Tarragon and Lemon are a classic lobster roll with a twist! Sweet lobster is lightly dressed in an lemon and tarragon mayo, and then nestled into garlic butter buns.


America’s 20 Best Lobster Rolls Outside Maine

It’s widely accepted that most of the best lobster rolls in America can be found in Maine. Why? There’s no shortage of lobster there, for one, and there’s something about the sea breeze, the salty air, and the even saltier fishermen who you’ll find at the best lobster shacks that make a Maine lobster roll not just an amazing sandwich, but a life-affirming experience (click here to see our picks for the Best Lobster Rolls in Maine). Thankfully, that experience isn’t exclusive to Maine, and elsewhere in the country there are not only incredible lobster rolls to be eaten on patios overlooking the water, but at fine restaurants as well.

If there’s such thing as a perfect food, a great lobster roll could very well be it. First of all, it’s lobster, one of the most gourmet — and delicious — foods in existence, democratized in a sense by removing it from the shell and sticking it inside a bun. The best lobster rolls are ones that boast heaping helpings of super-fresh lobster, kept in large chunks, served warm or cool, moistened with a little bit of mayo or butter, accented with some salt, pepper, and other spices of the chef’s choosing (or none at all, but as long as the lobster isn’t overpowered there’s certainly room for creativity), nestled inside (and on top of and around) a bun that’s been buttered and toasted on a griddle. Aside from the sandwich itself, the eating experience is about as decadent as possible, and there are few foods that represent summer quite as much as a lobster roll. What’s more, there are two major lobster roll styles to choose from, and both are arguably equally delicious: Maine-style, which is served cold with mayo, and Connecticut-style, which is served warm with butter.

In order to find the best lobster rolls outside of Maine, we searched far and wide for those that have the highest level of renown, but also ones that meet all the qualifications set forth above. While obviously the opportunity to eat your lobster roll on a picturesque dock overlooking a harbor filled with lobster trawlers is ideal, that’s not a make-or-break criterion for a great lobster roll. Some mediocre lobster rolls are served in the most picturesque settings imaginable, and likewise, some of the country’s best lobster rolls are served at restaurants with no water in sight.

Our journey across Lobster Roll America takes us to a restaurant in Los Angeles that serves a green curry-spiked lobster roll in a jet-black bun, an oyster bar in Philadelphia that ships both lobster and buns in from Maine daily,and a sprawling patio in Austin, Texas, where super-fresh lobster rolls are served with a side of drawn butter. Click here for the best lobster rolls outside of Maine, and find the best lobster rolls in Maine here.


Warm Butter Lobster Rolls (Connecticut Style)

Connecticut-style warm butter lobster rolls are a classic New England summer sandwich. Steamed, shelled, then tossed in drawn butter and dressed with lemon zest and scallions, these are the old-school warm lobster rolls you've been looking for.

Happy summer solstice, everyone! It's officially summer, and that means it's officially time to break out all the good summer recipes. This often includes seafood, doesn't it?

Born and raised in coastal cities, I know my way around seafood. It's basically in my DNA. The first thing my family did after I gave birth to Greyson was come to Maryland, buy blue crab, and cover my dining table in newspaper. Seafood tends to come to many celebrations in my family.

So this takes me to lobster. My husband has been in and out of the hospital for the last three months and is now finally home.

Which means that it's time for celebration food.

And Maine lobsters were on sale this week.

What are lobster rolls?

Lobster rolls are sandwiches that originated (at least, first documented) in Connecticut at a restaurant called Perry's. And the classic version is chunks of warm lobster that were gently finished in clarified butter and served in a hot dog roll with a squeeze of lemon juice. This was back in 1929, so about 90 years ago.

Lobster rolls back then were cheap street food, as lobsters were actually seen as pests and were overly abundant. Up and down the New England coast, and even parts of Canada, served lobster rolls on the side of the road and in diners.

Nowadays, lobster rolls are set into two types: Maine-style and Connecticut-style.

What's the difference between Maine and Connecticut lobster rolls?

Maine style is also known as lobster salad rolls. Served cold, the lobster is tossed with mayonnaise and often dressed with celery with lettuce in a split-top hot dog bun. These are usually what people think of when lobster rolls come to mind. They're also the most controversial, since other things are added to them, but tasty nonetheless.

Connecticut lobster rolls are also known as warm butter lobster rolls. These are the ones we're making in this recipe: the lobster is warm, finished and tossed in clarified butter, and served in the split top bun with lemon and a little scallions, though the scallions are optional. They're easy and delicious.

How to make a Connecticut lobster roll

It's quite simple after cooking the lobsters. I under-steam them so that the meat can be finished by poaching them in butter with lemon zest, one clove of crushed garlic (which is optional), and lemon juice. None of this overpowers the lobster, because the sweet little lobster babies are the stars of your rolls.

Shout out to anyone who knows where 'sweet little lobster babies' comes from (hint: it's Nice Peter).

How to cook a whole lobster

The best thing you could do is cook whole lobsters and use all the meat for your lobster rolls versus buying some lobster tails and broiling those. The meat in the legs, knuckles, and claws are famous for being incredibly sweet and tasty, so who wants to miss out on that?

To make Connecticut lobster rolls, I used four 1 and ½ lb fresh live lobsters, which gave me about 1 pound of lobster meat. This makes four hearty lobster rolls.

There are two ways to easily cook a whole lobster: boil or steam them. Either way makes great lobster but if you're a newbie, steaming them would be best since it's harder to overcook them. And no one wants an overcooked lobster.

How to humanely kill a lobster

People are queasy when throwing a live lobster into a pot of boiling water. It's understandable. It's panicking in the pot and can even pop off your lid in its freak-out. Which can make you think that your lobster is dying this horrible death and trying to escape.

To put your mind at ease. lobsters don't have a central nervous system and don't have much of a brain either.

But, you know, if you are like my mom and aunt and got traumatized by shellfish jumping out a pot of boiling water in (assumed) rage, you can do it the way most culinary students and chefs do it. Keep it cold by putting it in the freezer for 10 minutes so it gets stunned and numb. Then boss up.

. and stab the thing in the head. Yeah, I said it.

Take the tip of your sharp chef's knife, and find the 'cross' on the head of your lobsters. In the photo above, you can see a sort of deep line groove with that cut into it. That's what you're looking for. Say a prayer for the poor little lobster and swiftly push through. This gives it a swift death rather than dying in boiling salted water.

Look, you want lobster rolls, you gotta respectfully kill the lobster for its meat. Keyword: respectfully. It's just good karma.

For more information about steaming and boiling a lobster, check this article out.

Lobster Roll FAQ

Where can I get split top hot dog buns?

The hot dog buns, known as split-top hot dog rolls or New England style hot dog rolls, aren't easy to find in stores outside of the New England area. I kinda took a loophole by buying some hoagie rolls, slicing a bit of the sides off to create the flat, grillable sides, and slicing the tops open. It works well, just make sure you don't buy pre-sliced rolls.

What if I have a dead lobster?

Oh no, do you mean dead on your way home from the market or dead as in frozen? Or dead like you found a dead lobster on the beach or was shipped a dead lobster?

Either way, a dead lobster is like a ticking time bomb. As soon as it dies, the lobster meat will basically start deteriorating and become toxic. Yikes.

First make sure it's actually dead. It might just be stunned from being cold if you kept it on ice. Take it out of it's bag or container and let it warm up on the counter or a couple of minutes. If its little legs or antennae start moving, it's aliiiiiiive!

If you just saw it moving when you were at the store, and it may have died on your way home but you kept it on ice (in a bag separate from the ice -- fresh water kills lobsters) it should be okay. Stab it in the head (just in case) and throw it in your pot ASAP.

If you bought one online and it's dead by time you get the package, you need to talk to the online store and discuss it with them. I personally wouldn't risk it.

If you cooked it anyway because you couldn't tell if it was alive (you were just like YOLO!), the best way to tell if it was dead is when you start shelling it, the meat is mushy. The meat should never be mushy after it's cooked, it should be nice and firm. If it's mushy, don't eat it.

What do I serve with lobster rolls?

The classic sides are kettle cooked potato chips, french fries, dill pickles, and refreshing beers.

I'm not a beer person, but my sparkling prosecco paired pretty well, even if it isn't classic pairings!

Iced tea and lemonade are also classic non-alcoholic drink picks, so whisk up some old-fashioned lemonade (or even better, an Arnold Palmer!) or some sweet tea.


Ultimate Lobster Rolls

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Did you ever get one of those cravings where if you seriously don&rsquot eat that one particular thing that you need in your belly that nothing, NOTHING satisfies you? Now I&rsquom not pregnant so don&rsquot even go there. We all get cravings for things that we may not normally eat or better yet, eat that often. Sure most women crave chocolate at least once a month (some once an hour but hey, I&rsquom not judging!), men may crave bacon (though that&rsquos always me) or you may just want something odd. Like I have a friend that hates ice cream BUT craves it after they um have um &lsquorelations&rsquo. Like I said, I don&rsquot judge.

Well for me I was craving lobster rolls in a big, BIG way and I totally blame my one girlfriend Autumn for this. Yes you Autumn, I blame you *wink*. See this one day at work I had some free time over lunch, I&rsquod already did both workouts for the day and needed to run out to the store on my lunch break so I sent her a message to see if she wanted to go with me. Well her hubby asked her to go to lunch at this seafood place to which she graciously invited me to tag along. I would have gone BUT I had to go to the store and going after work was not an option. So later on in the day she and I were messaging and like normal we got to discussing food. Well she went on and on about his lobster roll and how fabulous it was. Hearing that was all I needed. The seed was planted and I NEEDED a lobster roll ASAP!

I mean you don&rsquot understand people. I dreamt of that damn lobster roll she spoke about!

I mean I had it BAD with a capital B! I think I literally drove Mr. Fantabulous nuts over this as I was obsessing over it. For weeks I would stop at the store and either they didn&rsquot have lobster tails or even langostinos (which yes I know are not true lobsters but more closely related to hermit crab or a true crab but they have a similar taste to lobster than to crab) or they were ridiculously priced! Yes I know I was craving them but I&rsquom not made of money. So until Oprah or Brad & Angelina adopt me, this girl needs to be frugal! About 3 weeks went by and that craving was getting worse and worse. They taunted me in my dreams. One dream was I was out to dinner and ordered one. Everyone at the table decided to get one and somehow I was the last person to get served however when it came time to give me my plate the waiter told me they were out of them and asked if I wanted something else. I had looked at the plates of my friends who ate Mr. Fantabulous-style and pretty much inhaled them whole! Devastated and pretty much broken hearted I got nothing. When my alarm went off I literally was sad over my dream. Needless to say my morning workout was not about how my form looked on squats but on that damn lobster roll. I was literally mad at the restaurant (which I don&rsquot even think actually exists in real life) for screwing with me like that! LOL

Well like clockwork Friday after work I stopped at Costco to get 6 dozen of eggs (cause I go through that many a week) and there they were! GORGEOUS frozen lobster tails with pretty much a neon sign above them flashing &ldquoTAKE US HOME LORI. WE LOVE YOU. &rdquo So I snagged up 2 huge lobster tails for $12 (I think they were marked wrong but SHHHHH. ), a bag of frozen langostinos (which I LOVE) and some fresh shrimp. Seriously it was a seafood frenzy in my buggy.

Er wait.. Pittsburghese lesson here. &ldquoBuggy&rdquo in Pittsburghese means &ldquoShopping Cart&rdquo to the rest of the world. We have our own language here as well as a horrific Yinzer accent. Don&rsquot get me wrong, I LOVE my city and the &lsquoburgh but man our accent is horrific.

But yeah you don&rsquot care about that, you care about these luscious lobster rolls. Now there&rsquos a 2-phased debate on what is deemed a true lobster roll.

1 &ndash Hot/Warm Lobster roll, or
2 &ndash Cold Lobster roll

Now for me I hate a cold lobster roll. I want my filling warmed but that&rsquos my preference.

The next part of this debate goes into how it&rsquos made &ndash mayo in the sauce or just butter/herbs. Well this is where I differ. You all know my hatred of mayo. It&rsquos not so much I hate it as it&rsquos never done anything bad to me but rather it gags me. Plus I don&rsquot care for the taste. Well it was something Autumn had said to me about that one specific lobster roll. She said it tasted like they had maybe crème fraiche in it instead of mayo. OMG! BRILLIANCE!

Are you familiar with what crème fraiche is? Crème fraiche (pronounced &lsquokrem fresh&rsquo) is a cream that is naturally soured. It is thick and soft (like cream cheese) with this wonderful smooth and velvety texture. It&rsquos rich and tangy with such an amazing flavor. The downside of it, it&rsquos not exactly cheap and sometimes hard to find. It&rsquos super simple to make your own but you need to plan ahead. I&rsquoll go into that in a later post. But if you can&rsquot find it in your store you can use sour cream or plain greek yogurt.

I actually lucked out at my store buying some AND they were on sale &ndash $4.49 for a 6 ounce container. I bought 2. However keep an eye on the expiration date as it does not have a long shelf life. So when I brought home my bounty from the store I got &ldquothe look&rdquo and was asked &ldquoum.. is there a reason why you just pillaged an entire ocean full of seafood??&rdquo I just giggled and said 2 words..

He just shook his head and mumbled something about me being obsessed. Okay seriously HAD I known these lobster rolls were going to turn out as amazing as they were, I would have bought a damn boat, went to Maine and fished for my own&hellip um, that is if I knew how to fish for lobsters or how to drive a boat or had the courage to touch the creature that they use to catch lobsters. Cause I&rsquom telling you right now folks, if it involves a worm, night crawler, squid or anything other than velveeta cheese I&rsquom not touching it. I turn TOTAL girl! I will freak the hell out over a worm. Like seriously just typing that made me shudder. I&rsquom that girl that loves to go fishing, will gut a fish but dear God you make me go near a worm and I will throw my fishing rod into the water. I have no qualms about it and will not apologize!

I can remember once when I was younger we all went fishing. Well my Dad was bound and determined to get me to touch a worm so he instructed everyone to not help me bait my hook. My being stubborn I sat there in the sun holding a rod that never went into the water because I refused to touch a worm. Finally I think the young engineer in me kicked in as I found a pair of plastic gloves, a plastic fork and 2 rocks. I put on the gloves to touch the plastic fork (in case the worm jumped up and touched my bare skin.. shut it! Worms can jump!). one rock went on each end of the worm (cause I know clue which end was it&rsquos butt and which was it&rsquos head &ndash best to have all ends covered!). HA.. no pun intended! Next I took the plastic fork and swirled the worm up like spaghetti and then took the hook and baited it that way. Perfect bait every single time. Pretty friggen smart if I say so myself.

Low and behold I was catching fish after fish only THEN I had to get them off of the hook. Yeah, WE have a problem here. Apparently you cannot shake the fish off of the hook. Plus it&rsquos inhumane. So me, being me just kept going up to strangers asking for help. As I&rsquod return back with another fish on the line my Dad would just sit there and shake his head at my creativity.

This recipe is pretty simple and only needs a few ingredients. You don&rsquot want the sauce heavy or it drenched. I kept it light as you want the lobster to shine through. The longest part out of all of this? Grilling the buns. You want them to be buttery and slightly crispy on the edges. The lobster mixture to be warm with that dressing to augment it. One thing I will mention about making these is have everyone at the table when you make these as they take only a few minutes to make you have to eat them immediately otherwise they just aren&rsquot awesome. They are good but for me, I am not a fan of cooled lobster and cold butter toasted buns. Trust me on this, folks will stand in line for these at your stove!

I called Mr. Fantabulous up for lunch and as he sat down he asked where the food was and what that awesome smell was. I stood there beaming as I love when he says stuff like that as it&rsquos genuine and unsolicited. I set the plates in front of us and he asked what it as. I said &ldquojust try it, it&rsquos my lobster roll now eat before it gets cold.&rdquo Now this was his first ever one and to see him bite into it was the verification that I hit a grand slam with this thing. I mean we&rsquore talking the look of surprise and the &lsquoO-Face&rsquo he made was PRICELESS! I mean this sandwich rendered him speechless and he actually for the first time I swear in his life chewed his food slowly. I mean you&rsquore going to want to just to savor the awesomeness of it.

We both sat in silence eating this with an occasional &ldquoMmmm!&rdquo coming from our mouths as we took another bite. When we were done he said &ldquoWow honey I can see why you obsessed over that! That was amazing! I mean AMAZING!&rdquo

So dear Autumn thank you for making me crave this and obsess over it. You rock girlfriend!


The Maine Lobster Roll

The good folk of Maine like to dress their chilled lobster meat with creamy mayo. Some call it a cold lobster salad, but we think a lobster salad is something a little different. The chilled meat is generously loaded into a toasted split top roll, before being finished with a spritz of lemon juice and a shake of salt and pepper.

How to Make Classic Lobster Rolls with Mayo (Maine-Style)

  1. Grab a large bowl and mix our cooked lobster meat with quality mayonnaise.
  2. Add a squeeze of lemon juice, a pinch of salt, and a shake of pepper.
  3. Fold all the ingredients into each other until the lobster meat is lightly covered.
  4. Brush both sides of of each Pepperidge Farm buns with our Maine sea salt butter and toast in a skillet until golden (about 2 minutes per side).
  5. Open the top split roll and pile in your chilled lobster meat until your roll is overstuffed. Don’t forget to supply a fork to get every chunk of lobster meat that spills out.

Now you have a classic Maine lobster roll even if you live in the small town of South Boston, Virginia.


How to make a lobster roll just like they do in Maine

One of summer's simplest pleasures is the lobster roll. Sitting seaside on the deck of some seafood shack while eating a decadent yet shockingly simple sandwich as the breeze flows through there's no reason why lobster rolls should be relegated to beachy vacations and road trips through New England. The essence of the lobster salad is super easy to replicate at home.

There are actually two styles of lobster rolls: Connecticut and Maine. Maine lobster rolls — the more famous style — are served cold and tossed with a mayonnaise-based dressing. Connecticut rolls are served warm and with drawn butter. What they have in common, however, is being served on top of a buttery grilled split-top bun with an essential squeeze of lemon.

But today, let's talk about how to make a Maine-style lobster roll. After all, cold dishes just taste better on hot summer days.

The technique for making a lobster roll is actually really easy. The first thing you need to do is make a simple dressing out of mayonnaise, celery, onion and lemon juice. Then, fold in your cooked lobster meat -- lobster rolls are actually a great way to use up leftover grilled lobster tails, so if you spot a sale in the seafood aisle, pick up an extra tail or two. If you aren't sure how to cook this crustacean, here's the best way to cook lobster tails.

For you visual learners, check out our video on The Daily Meal's YouTube channel showing how to cook lobster tails and use them to make lobster rolls:

Season your lobster salad with some salt a few shakes of Old Bay seasoning won’t hurt either.

Like all great sandwiches, what takes a lobster roll to the next level is the bread. Don’t just use your grocery store brand hot dog bun, splurge for a quality split-top bun. Trust us, you want this bread to be good. After you acquire your bread, melt butter in a skillet until it starts to foam, then open up the buns and toast them until they're golden brown.

After that, it’s time to assemble! If desired, add lettuce to the bun, add your lobster salad and garnish with some celery salt and chives (if you so happen to have these ingredients on hand). Serve with some homemade fries and enjoy this sandwich worthy of the dinner table.

Lobster Roll recipe

Ingredients:

1 tablespoon diced celery

1/2 pound cooked lobster meat, cut roughly into 1/2-inch chunks

1/3 ounce shredded lettuce

Celery salt, for garnish (optional)

Chives, minced, for garnish (optional)

Step 1: In a mixing bowl, combine 2 tablespoons mayonnaise, 1 tablespoon diced celery, 1 tablespoon diced onion and 1 tablespoon lemon juice.

Step 2: Fold in lobster meat and a pinch of salt. Taste and adjust for seasoning.

Step 3: Melt 2 tablespoons butter in a medium sauté pan until it starts to foam. As foam subsides, open each hot dog bun wide and place them split-side down into hot butter. Toast until golden brown, about 1 minute, then remove to individual plates.

Step 4: Divide the ⅓ cup shredded lettuce evenly between buns, then top with lobster mixture. Garnish with optional celery salt and chives and serve immediately.


Lobster Roll Tacos

Lobster Roll Tacos. Yes, you read that right. No, you're not dreaming. We're going full-blown fusion with this recipe today and let me tell you – it's AMAZING.

Maybe it sounds crazy. We’re putting lobster roll filling in a tortilla? Yes, we are. A) Because we can and we should. B) Because Mission® Street Tacos Flour Tortillas are the perfect base for this situation. Soft, fluffy, and exactly the perfect size for snacking. And most importantly, we can stuff them with lobster. Mission also sent us their restaurant-style tortilla chips which I might have used to to dip extra lobster roll stuffing, and of course, salsa later on.

You guys may already know that I have a deep love for Mission products– I might've mentioned that before . And you probably already know that I <3 tacos in general. But I'd bet money you don't know what I'm about to tell you. I don’t think I’ve ever mentioned it on the blog before but. I actually care a little bit about sports. And by that, I mean I love the Patriots. 🙊

I grew up in Colts country and we're living in Broncos territory now – I can’t really explain where my team preference came from. What I can say is that it hasn’t exactly ever been a popular opinion anywhere we’ve lived. But I can't help it. 🙆 I'm a big fan of Tom Brady and I don't care who knows it. That kind of statement can lead to some pretty heated discussions, but as long as there's good food and good company, it doesn't really matter who wins. Right? 😉

So that's how we got here today – eating lobster roll tacos together and getting ready for the "Big Game" because New England is home of the glorious lobster roll and the Patriots are probably going to be playing. And if we're being honest, I bet they're going to win again. 💁

These tacos are exactly the kind of appetizer I like to eat during a game. I don’t really mess around with munchies or sweets. I like handheld food that delivers a maximum flavor party and that’s exactly what these tacos are. Miniature, street-taco-sized lobster rolls – BOOM.

No matter who wins, I think YOU guys should win too. Mission is doing a sweepstakes so that you can get the CHANCE TO WIN your own team's game day party kit. Prizes include a Roku® Streaming Stick®, party decorations, a recipe card for your favorite team (maybe mine!), and a 70-inch 4K TV. It’s running from January 1st through February 4th so go enter the sweepstakes and get a piece of this action!

NO PURCHASE NECESSARY. PURCHASE WON’T INCREASE CHANCES OF WINNING. Open to 50 US states/DC residents, age of majority (age 19 in AL & NE/ age 21 in MS/age 18 in all other states and DC) or older. Enter at www.MissionPartyKit.com. One entry/calendar day. Sweepstakes begins 12:00:01 a.m. ET on 1/1/18 and ends 11:59:49 p.m. ET on 2/4/18 . For prizes, odds & official rules, go to www.MissionPartyKit.com.

Even if you're not a Patriots fan (I won't judge you), you will LOVE these tacos. If you guys make them, let us know – tag us on Instagram so we can see your creation in action!


And if you ever voyaged on the Disney Fantasy ship, part of the Disney Cruise Line, you may have visited the Sweet on You shop. Sweet On You offers amazing desserts and sweet treats, but one of my favorites is the raspberry macarons. If you want to make this decadent dessert in your own home, now you can thanks to this easy step by step recipe.


Recipe Summary

  • 2 small (1 pound) fresh live lobsters
  • ⅓ cup peanut oil, divided
  • 1 clove garlic, crushed
  • 1 slice fresh ginger root, minced
  • 6 ounces lean ground pork
  • 1 cup chicken broth
  • 1 tablespoon cooking sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon brown sugar
  • 2 eggs, beaten
  • 3 green onions, chopped

Rinse the lobster, and hold it belly up. At the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. If you know how to eat the body of the lobster, cut it up and throw it on the pile too.

Heat half of the peanut oil in a deep heavy skillet over medium heat. Add the crushed garlic, and fry for about 1 minute. Throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. Remove the lobster and garlic mixture to a dish and keep warm.

Heat the remaining oil in the skillet. Add the minced ginger and pork, and fry until the pork is no longer pink. Pour in the chicken broth, and bring to a boil, stirring constantly. In a small bowl, mix together the sherry, soy sauce, cornstarch and brown sugar until well blended. Add the sherry mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.

Stir in the green onions, and turn the heat off. Drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. Finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. Transfer to a serving dish, and let stand, covered, for a few minutes before serving. Eat with steamed rice and enjoy, cause you worked hard!


Watch the video: H ψαριά της ζωής τους: Αστακός - γίγας 6,5 κιλών!