BLT and Potato Chip Lobster Rolls with Peach Salsa
Try this BLT and Potato Chip Lobster Rolls with Peach Salsa recipe, or contribute your own.
Try this BLT and Potato Chip Lobster Rolls with Peach Salsa recipe, or contribute your own.
- 2 tablespoons fresh basil chopped
- 4 tablespoons butter divided
- juice of 1 lemon
- 1 cup cherry tomatoes halved
- 1 tablespoon fresh lemon juice
- 2 tablespoons sweet thai chili sauce
- 4 lobster tails or 1-2 whole lobsters if you are daring
- 2 tablespoons olive oil based mayo (or 2 tablespoons plain greek
- 1 small chipotle chili in adobo minced (optional, but i like a little heat)
- 4 new england style split top hot dog buns or brioche bu
- 4 leafs butter lettuce
- 4-6 slices cooked bacon
- fresh chives + potato chips for topping
- 2 ripe peaches chopped
- 1 ear [grilled corn | http://www.halfbakedharvest.com/bb kernels removed
- 1 jalapeã±o, seeds removed + chopped
- Carbohydrate 3.0464906252153 g
- Cholesterol 30.503125013081 mg
- Fat 11.5989412549349 g
- Fiber 0.559275019445022 g
- Protein 0.598250000061035 g
- Saturated Fat 7.29935150312533 g
- Serving Size 1 1 Serving (72g)
- Sodium 83.8631875350694 mg
- Sugar 2.48721560577027 g
- Trans Fat 0.830404250345462 g
- Calories 113 calories
Step-by-step
- Bring a large pot of salted water to a boil. Once boiling, add the lobster and boil until the lobster shells turn bright red, about 5 minutes (but this will depend on the size of your lobster). Once the tails turn red, remove them from the water. Allow to cool before removing the meat from the shells.
- Meanwhile, add 2 tablespoons butter to a heavy-bottomed sauce pan and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.
- Add the mayo, lemon juice, sweet thai chili sauce, chipotle chili + a pinch of salt and pepper to a medium sized bowl. Stir in the cooled brown butter and basil, whisk until smooth and combined.
- Once the lobster is cool enough to handle, remove the meat from the shells and dice. Add the lobster meat to the mayo mixture and toss well.
- Add the remaining butter to a skillet and melt over medium heat. Add the hot dog buns and toast on both sides until lightly golden.
- Fill the buns with one slice of lettuce and 1-2 pieces bacon. Fill with the lobster mixture. Top with potato chips, chives, tomatoes and the peach salsa (recipe below). EAT!
- In a bowl combine the peaches, grilled corn, jalapeño, basil and lemon juice. Toss well and serve over or beside the lobster rolls.
Flavor Interactions and Chemistry
Combining rich seafood with sweet fruit requires balancing acidity and fat. The natural sweetness in lobster meat and ripe peaches highlights the acidity of fresh lemon juice, preventing the heavy mayonnaise and browned butter base from tasting cloying. Caprylic and butyric acids in the browned butter react with the umami compounds in the crustacean, rounding out any sharp marine notes. Meanwhile, capsaicin from the minced chipotle chili and jalapeño cuts through the lipids coating the palate, keeping each bite vibrant.
Determining Doneness Visually
Boiling shellfish accurately relies entirely on visual and textural cues rather than internal thermometers. Lobster shells contain astaxanthin, a pigment that transforms from a dull blue-green to bright opaque red when heat denatures the protein complexes holding it. Submerge the tails in rolling boiling water for approximately five minutes, watching for the exterior shell to achieve uniform crimson saturation. Remove the meat immediately when the internal flesh transitions from translucent grey to solid white to prevent tough, rubbery textures.
