Lobster and Avocado Rolls

Serves: 
12

A conventional lobster roll contains fresh cooked lobster meat, tossed with mayonnaise and served on a grilled hot dog bun with the opening on the top, rather than on the side. The stuffing may also contain diced celery or scallion, use of drawn butter in addition or instead of mayonnaise.

Ingredients

Lobster Mixture (recipe follows)
Garlic Butter (recipe follows)
3 oz. additional butter
12 New England-style frank or hot dog buns
6 fresh Hass avocados, peeled, seeded and diced

Lobster Mixture:
1½ lbs. lobster tail meat, coarsely chopped
1½ lbs. lobster knuckle and claw meat, coarsely chopped
3 oz. lemon juice
11⁄8 cups mayonnaise
1½ cups finely diced celery
¾ cup diced fresh parsley
Salt and pepper, to taste

Garlic Butter:
3 oz. butter
2 tbsp. minced fresh garlic

Steps

  1. To prepare Lobster Mixture: In a bowl, combine lobster meat, lemon juice, mayonnaise, celery, parsley and salt and pepper. Refrigerate.
  2. To prepare Garlic Butter: Melt butter in saucepan over med. heat. Stir in garlic; set aside.
  3. Brush inside surfaces of rolls with Garlic Butter. Heat rolls in oven until warmed.
  4. Melt the additional 3 oz. butter in a saucepan. Add lobster mixture to saucepan and heat through until just cooked, about 5 to 7 min.
  5. Using a slotted spoon, strain the lobster into the garlic butter buns. Drizzle remaining sauce over the top or serve on the side.
  6. Top each bun with half a diced avocado.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources