Bonefish Grill Chef Shares Secrets To Perfect Lobster Roll
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Bonefish Grill Chef David Webster recently stopped by the NY1 studios to offer up some tips on how to make the perfect lobster roll this summer.
Bonefish Grill Lobster Roll
Ingredients, Lobster Salad: (makes two rolls)
1 Ea. 1 1/4lb. Steamed Lobster
¼ Cup Mayonnaise
½ tsp English Dry Mustard
½ OZ Diced Celery
½ OZ Diced Red Onion
Salt and Pepper to Taste
Remove the tail meat from the lobster shell using kitchen shears. Remove the meat from the legs and claws by using a hammer to gently crack the shell. Cut the tail, leg, and claw meat into ½ inch-sized pieces. Place in a bowl and chill in the refrigerator for 30 minutes.
While the lobster meat is cooling, cut the celery and onion into small diced pieces. Place into a mixing bowl and add the mayonnaise and dry mustard. Add the cold lobster meat and stir the ingredients with a fork to mix well. Cover with plastic wrap and place in the refrigerator until ready to use.
Ingredients, Lobster Roll:
2 Hot dog buns per serving
2 Tbsp lightly salted butter, melted
4 leaves Kentucky limestone lettuce (may substitute bibb lettuce)
Heat a 12 inch skillet over medium heat. Carefully trim the top 1/4 inch¦#157; and the bottom 1/8 inch from each hot dog bun with a serrated bread knife. Brush the cut sides with butter and toast each buttered side in the skillet until golden brown in color. Gently open the hot dog bun along the split being careful not to separate the sides of each bun. Lay the lettuce leaves inside each bun. Divide the lobster salad in half and fill each bun with half the lobster salad. Serve on a room temperature plate with lemon wedges and your favorite side dish.