Saturday, October 20, 2012

Lobster Rolls with Herbs and Truffle Oil

emeril lagasse lobster truffle roll

College football Saturday. A marine layer is hovering and the fog horns are blowing. Are we in Maine?  No, but lobster rolls are calling.  This recipe is my all-time favorite. It is simple and relies on all of the ingredients to be fresh. Allow your fish market or grocery store to prepare your lobster for you and pick up freshly baked bread.

Lobster Rolls with Herbs and Truffle Oil

Fresh bread (4 brioche hot dog buns from Whole Foods or a French baguette)
1/4 cup melted butter (Kerrygold or Plugra)
1/3 cup reduced fat Vegenaise
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 cup finely chopped celery
2 tablespoons minced shallots
2 tablespoons minced fresh chervil
1 tablespoon minced fresh parsley
1 teaspoon chopped chives
1 pound freshly cooked lobster meat, cubed
Italian white truffle oil
In a bowl, combine the mayonnaise, lemon juice, and salt, and mix well. Fold in the celery, shallots, chervil, parsley, and chives. Fold in the lobster meat.

Using a pastry brush, spread the inside and outside of each bun with melted butter. Place on a baking sheet and run under the broiler for just a few seconds, until the buns turn a light golden brown. Remove

Place 1 bun on each plate and divide the lobster salad among each. Drizzle with truffle oil.

Serves 4.

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Source:  Adapted from Emeril Lagasse, Food Network

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