Wednesday, June 12, 2013

Lobster and Crab Roll





















I put a little twist on this classic summer sandwich.  We had to kick off the summer with a BBQ and this was a great appetite starter.  I made 16 rolls and had plenty of left overs, so you can make the recipe for half the amount.  This recipe feeds 8-12 costs $60 and takes about 1.5 hours.

1 - 4 lb lobster, steamed and meat removed
1 - 1lb jumbo lump crab, picked thru for shells
8 ramps, thin sliced (shallots are a good substitute)
1.5 sticks premium butter
6oz creme fraiche
1 teaspoon fresh marjoram
salt and white pepper
16 split top hot dog buns

Start a medium saucepan on medium low heat.  Cook ramps for 10 minutes in 1 tablespoon of butter until softened.  Add remaining butter and creme fraiche until melted together.  Add marjoram, slat and pepper and then fold in chopped up lobster meat and lump crab.  Let simmer 10 minutes stir very gently and then turn off the heat.  Let stand 10 minutes.  Spoon meat into toasted rolls and serve with a lemon wedge.  Buon apetito!

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