Tuesday Tails: Part 2

Bobby Flay's Curried Lobster Rolls

Looking for a way to spice up your standard lobster roll? Curry brings a surprisingly delicious element to this classic, creamy, delicacy on a bun.

  Curried Mayo Ingredients:

• 2 tbsp. Olive Oil
• 1 Small Spanish Onion, Coarsely Chopped
• 3 Cloves Garlic, Coarsely Chopped
• 3 tbsp. Curry Powder
• 2 cups Mayo
• 2 tbsp. Key Lime Juice
• Salt & Freshly Ground Pepper

Lobster Roll Ingredients:

• 3 cups Grilled Lobster Meat
• 1 large Stalk Celery cut into thick slices
• 1 cup finely diced Red Bell Pepper
• 1 cup finely diced Yellow Bell Pepper
•  1 Red Onion, finely chopped
• 2 cups Curried Mayonnaise
• 1 cup finely chopped Cilantro
• Salt and Freshly Ground Black Pepper
• 8 Hot Dog Buns
• 1 Room temperatureStick unsalted butter 

Preparation:

1. Boil the Lobsters until shell color turns. Remove from water and split in half. Brush with olive oil and season with salt and pepper to taste. Grill for 4-5 minutes, cut side down until just cooked through. Remove the meat from outer shell and then coarsely chop.
2. Heat a medium sized pan over high heat. Heat olive oil and then add onions, garlic and cook until soft.
3. Add curry powder, lower the heat to medium and then cook mixture for 10 minutes. Remove from heat & cool to room temperature.
4. Combine the curry mixture, mayonnaise and lime juice in a food processor and blend until smooth. Season with salt and pepper. Refrigerate for 2 hours.
5. Combine the lobster, celery, bell peppers, onion, mayonnaise and cilantro in a large bowl and season with salt and pepper.
6. Split the rolls and brush with butter. Toast rolls in a pan or grill split-side down, until golden brown, about 30 secs.
7. Fill rolls with the lobster salad and dig in!

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