Guest Star: Lobster Rolls

Another special guest recipe, this time brought to you by Sterling! If you can't get lobster or prefer a different filling, I think that crab or shrimp would substitute nicely.

Lobster Rolls

1 - lobster tail (4oz) per sandwich.
1 - dinner roll per sandwich
¼ cup mayonnaise
some butter
-lemons

Spices
-Tony Chachere’s Original Creole Seasoning
-Kosher Salt
-Freshly ground pepper

Lobster- frozen or thawed
Turn each lobster tail upside down and cut one slit on each side of the shell. Detach the thin portion of shell covering the meat. Sprinkle lemon juice over the exposed meat. Place into oven (450 degrees) for 16-20 minutes. Once done, the meat should be white and the tails tend to curl a bit.

Roll prep
Heat up a cast iron pan on the stove and melt butter into it. Cut each roll in half and place on heated pan.

Sauce
Put ¼ cup mayonnaise in a bowl and mix with salt, pepper, and Tony Chachere’s Original Creole seasoning to taste. Add lemon juice.

Putting it together:
Once the lobster is done, remove meat from the shell with a knife and fork. Cut up the lobster into small ¼ inch chucks, mix with sauce, and place on the roll. Can either be served hot or cold. Sterling prefers hot, so he recommends putting the rolls in the microwave for 25-30 seconds.