Florida is getting ready for its crawfish season, and we can’t wait. Not as rich as its Northern cousin, this lobster roll is the perfect alternative for those who prefer this simple, clawless crustacean. Elevate your lobster-roll game by pairing it with a beautiful Spanish white wine that has the tiniest of bubbles. Salud!
Ingredients | Serves 4
- 4 prepared Florida lobster tails
- ¼ cup Vidalia onion, finely chopped
- 2 stalks celery, finely chopped
- ¼ cup chives, finely snipped
- Sweet butter lettuce
- 4 Tbsp. butter
- 7 key limes
- ¼ cup whole black peppercorns
- ¼ cup sour cream
- 4 top-split brioche rolls, buttered and
- Extra virgin olive oil
- Chopped cilantro, to taste
- Salt and pepper, to taste
- Season a steamer pot of water with olive oil, 10 key lime halves and a handful of peppercorns. Bring to a boil.
- Remove the protective membrane on the underside of the lobster tails with a pair of kitchen shears to expose the meat.
- Season the meat with salt, pepper, key lime juice, butter and olive oil. Place the tails belly side up in the steamer basket.
- Cover the pot with a tight-fitting lid, and steam the lobster tails until the shells turn color and the meat is opaque, approximately 7 minutes.
- Remove the tails from the basket, and place them belly side up on a plate to cool.
- Remove the meat from the shell, and chop into ½- to 1-inch pieces.
- In a large mixing bowl, add lobster, celery, onion, chives, sour cream, key lime juice and cilantro. Fold carefully until combined. Cover, and chill for at least 1 hour.
Toast buttered brioche rolls under a medium-low broiler. Place the butter lettuce inside the bun, then generously spoon the lobster mixture over top. Serve with key lime wedges, pepper to taste, and a glass of citrusy Hiruzta Txakoli white.
Find more seafood recipes and cocktail ideas in The Catch.