Studio 62

4th of July lobster dishes with Bonefish Grill

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Jessie Johnson with Bonefish Grill gives us  two easy lobster recipes guaranteed to spice up your 4th of July menu.

Recipes: Lobster Grilled Cheese

Lobster Grilled Cheese

For steaming the Lobster: Makes Approx. 2 Servings

• 1 1/4lb. Lobster

• 1" Water

• 1 TBSP Kosher Salt

Preparation:

Fill stock pot with 1" of salted water and heat on high. Rinse lobster with cold water and place in pot. Place let on pot and cook for approximately 10 minutes.

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" sized pieces.

For each Lobster Grilled Cheese:

Ingredients:

• 2 Slices Brioche Bread

• 2 Sliced Cheddar Cheese

• 1 oz Shredded Mozzarella Cheese

• 1/3 Cup diced Lobster Meat

Preparation:

Heat a 12" skillet over medium heat. Brush the cut sides of the Brioche Bread with butter and place the buttered side down in the skillet. Place the Cheddar Cheese one slice of bread and the Mozzarella on the other slice. Place the Lobster meat on the Mozzarella Cheese. Once each side has browned, place the side with the Cheddar Cheese on to the side with the Lobster and Mozzarella. Cut Grilled Cheese from corner to corner. Serve with lemon wedges and your favorite side dish.

Lobster Roll Sliders


Lobster Roll Sliders (makes two rolls)

For steaming the Lobster:

For steaming the Lobster:

• 1 1/4lb. Lobster

• 1" Water

• 1 TBSP Kosher Salt

Preparation:

Fill stock pot with 1" of salted water and heat on high. Rinse lobster with cold water and place in pot. Place let on pot and cook for approximately 10 minutes.

Ingredients:

For the Lobster Salad:

• 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

Preparation:

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" 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.

For the Lobster Roll Sliders:

Ingredients:

• 2 Buttered Slider Rolls

• 1/3 cup Lobster Salad

• Lemon Wedges

• 2 TBSP Shredded Romaine Lettuce

Preparation:

Heat a 12" skillet over medium heat. Carefully trim the top ¼" and the bottom 1/8"from each slider 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. Divide the lobster salad in half and fill each bun with half the lobster salad. Place 1 TBSP of the shredded Romaine Lettuce on top of the salad on each roll. Serve on a room temperature plate with lemon wedges and your favorite side dish.

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