Recipe courtesy of Bobby Flay
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Lobster Rolls with Curry Mayonnaise
Total:
1 hr 27 min
Prep:
20 min
Inactive:
1 hr
Cook:
7 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 27 min
Prep:
20 min
Inactive:
1 hr
Cook:
7 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 pounds (about 4 cups) grilled lobster meat, cut into 1/2-inch chunks, from 4 (2 to 3-pound) lobsters
  • 1/2 cup celery, cut into 1/4-inch slices
  • 1/4 cup finely chopped red onion
  • 1 1/2 cups Curry Mayonnaise, recipe follows
  • 1/4 cup coarsely chopped cilantro leaves
  • Salt and freshly ground black pepper
  • 8 hot dog buns
  • 1/4 cup olive oil or unsalted butter
  • 2 tablespoons olive oil
  • 1 small Spanish onion, finely diced
  • 2 cloves garlic, finely diced
  • 3 tablespoons Madras curry powder
  • 1/4 cup cold water
  • 2 cups good quality mayonnaise
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper

Directions

Combine all the ingredients in a large bowl and season with salt and pepper, to taste.

Split the rolls and brush with olive oil or butter. Grill, split-side down, until golden, about 30 to 45 seconds. Fill each roll with some of the lobster salad and serve immediately.

Curry Mayonnaise:

Heat olive oil in a small saucepan over medium heat. Add onions and garlic and cook until soft, about 3 to 4 minutes. Add curry powder and cook for 2 to 3 minutes. Add water and cook a few minutes longer. Remove mixture from heat and let cool.

Place curry mixture, mayonnaise and lime juice in a blender and blend until smooth; season with salt and pepper,to taste. Refrigerate until ready to use.

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