Old Bay Lobster Rolls

with Celery-Tomato Salad & Parmesan-Crusted Zucchini Fries

Allergens: Wheat, Milk, Eggs, Shellfish, Soy

Total: 45 min • Prep: 10 min

Servings:
Ingredients

  • Panko Breadcrumbs

    1 cup

  • Squash

    1 unit

  • Heirloom Grape Tomatoes

    4 ounce

  • Lemon

    1 unit

  • Old Bay Seasoning

    1 tablespoon

  • Parmesan Cheese

    3 tablespoon

  • Chives

    ¼ ounce

  • Mayonnaise

    6 tablespoon

  • Lobster Tails

    8 ounce

  • Sriracha

    1 teaspoon

  • Demi-Baguette

    2 units

  • Flour

    ½ cup

  • Celery

    2½ ounce

  • Butter

    2 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Wash and dry produce.
  • Quarter tomatoes. Thinly slice celery. Chop two chives into 1-inch batons (for garnish); finely chop remaining chives. Quarter lemon. Roughly chop Parmesan. Trim and halve zucchini lengthwise, then crosswise; cut into ½-inch sticks. 
  • Transfer tomatoes and celery to a medium bowl for use in Step 4.
2
  • Using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail. Pull sides of shell apart to expose meat (do not remove meat from shell). TIP: If sides aren’t pulling apart easily, it’s OK! You can still season and cook the lobster without fully opening it.
  • Heat a large pan over medium-high heat. Add lobster tails, cut sides up, and a splash of water. Cover and cook until lobster is slightly opaque and almost cooked through, 3 minutes.
3

  • Uncover pan and add 2 TBSP butter (4 TBSP for 4 servings) and half the Old Bay. Spoon melted butter over lobster until meat is opaque and cooked through, 1 minute more.

  • Turn off heat; transfer to a cutting board to cool. Wash out pan.

  • Once lobster tails are cool enough to handle, using a clean kitchen towel and working one at a time, apply pressure to top of each shell until it cracks. Flip the tail and, using your hands, peel back shell on each side of tail. Discard shells.

4
  • Cut lobster meat into ½-inch pieces. 
  • In a small bowl, combine mayonnaise, finely chopped chives, remaining Old Bay, half the Sriracha, a squeeze of lemon juice, and a pinch of pepper. TIP: Add all the Sriracha if you like spice!
  • To bowl with tomatoes and celery, add lobster and 3 TBSP Old Bay sauce (6 TBSP for 4 servings). Stir to combine. Season with salt, pepper, and lemon juice to taste.
5
  • On a large plate, combine panko and Parmesan.
  • In a second medium bowl, whisk together flour, ¼ cup cold water (½ cup for 4 servings), and a pinch of salt. TIP: If mixture is too thick, add splashes of water until it reaches desired consistency.
  • Add zucchini to bowl with batter; stir to coat.
  • Transfer zucchini (allowing batter to drip off) to dish with panko mixture; toss to coat.
6
  • Heat a ⅓-inch layer of oil in pan used for lobster over medium-high heat.
  • Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated zucchini. Cook until golden brown and crispy, 2-3 minutes per side. TIP: You’ll need to work in batches! Lower heat if browning too quickly.
  • Transfer zucchini fries to a paper-towel-lined plate; season with salt and pepper.
7
  • Make a small cut along the top of baguettes, about halfway through. Scoop out some bread. Toast baguettes, or microwave until soft, 20-30 seconds. Fill with lobster salad. Garnish with reserved chives.
  • Divide lobster rolls and zucchini fries between plates. Serve with remaining Old Bay sauce.