Ben Sargent's Lobster Roll - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 tablespoons coarse sea salt
- 1 tablespoon whole black peppercorns
- 1 teaspoon seafood seasoning, such as Old Bay
- 1/2 yellow onion
- 4 lobsters (1 to 1 1/2 pounds each)
- 1 tablespoon mayonnaise
- 1 stick salted butter
- Splash crisp white wine
- 2 cloves garlic, smashed
- 4 top-loading hot dog buns, such as Pepperidge Farm Classic Top-Sliced Hot Dog Buns
Instructions
- Cook's Note: Look for top-loading hot dog buns, not New England-style rolls with cut sides.
- Fill a stockpot with 1 to 2 inches of water and set over medium-high heat. Add the sea salt, peppercorns, seafood seasoning and onion. Once the water is boiling, add the lobsters. Cover the pot and steam the lobsters for 8 to 10 minutes. When finished, remove the lobsters and run under a blast of cold water.
- Carefully remove the meat from the shell, saving the juices, and coarsely cut into large chunks (usually, the meat from 1 lobster is good for 1 roll). Mix the lobster juices with the mayonnaise; it should be a wet, thin consistency. Lightly toss the lobster meat with the mayonnaise.
- In a small saucepan over medium heat, melt the butter along with a splash of crisp white wine and the garlic.
- Heat a large, flat grill pan or skillet over medium heat. Open the buns, brush the butter mixture on the insides and toast, buttered-side down, until golden brown, about 1 minute.
- Place the lobster meat on some foil and gently heat on the grill as the buns are toasting.
- Evenly divide the lobster meat among the rolls, brush the meat with some butter mixture and serve in paper boats.
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