I posted about these DELICIOUS Lobster Sliders I made on Friday on my other blog and figured I should share it over here. Now, it may not be the most healthy recipe with the bread and butter but let me tell you, this is yummy enough where you don't need the rolls. In fact, it was so yummy that I made these for lunch yesterday at my Mom's. She wanted to try them and they were even better the second time around.
Ingredients:
*2 Lobsters
Steamed by the grocery store, they usually don't charge for it and
it's way easier than cooking them yourself then having to wait for them to cool.
*Mayo
I used light mayo
*Lemon
*Pepper
*Chives
*Thyme
*Butter
*Dijon Mustard (not pictured, last minute addition)
*Dinner Rolls
First shell your lobsters. No easy way to do this, just have to put your strong fingers on and do it.
While Marc was shelling the lobsters, I made the mayo mixture.
I probably used between 2 and 3 tablespoons of mayo.
Then I diced up some chives, not a whole lot as you can see. It's really a judgement call for what you want yours to taste like.
I squeezed some lemon juice into the mayo as well as a few grinds of pepper. Again, no exact measurements. I just eyeballed and tasted to get the flavor I wanted.
After I took this picture, I added in a very small amount of Grey Poupon mustard. I don't think regular yellow mustard would have worked as well. As for the mustard quantity, I would say I added less than a teaspoon of mustard.
In a saucepan I put 1/2 a stick of butter and some thyme leaves, I heated the pan on medium so I didn't scorch the butter or thyme.
I used "I can't Believe it's not Butter" but I think you could use another butter substitute and it would taste just as good if you want to watch those calories.
While the pan on was, I would move rotate/shake/not sure of the cooking term the pan to incorporate the thyme into the butter.
Liberated Lobster Meat.
Action shot of chopping lobster into smaller pieces.
Those are Marc's hands, he is not handy with a camera.
Once the Thyme/Butter mixture was melted, I brushed onto my dinner rolls that I cut in half.
I put the oven on broil and popped them in while I did the last few steps of the lobster mixture.
Nicely diced Lobster.
I had leftover butter & thyme after brushing the dinner rolls so I poured that over my lobster meat first.
Then I added the mayo mixture.
Crispy and delicious rolls.
Voila! Lobster Sliders!
When I made them the second time, I left out the chives I didn't like the taste of them with the thyme, luckily we added so few that the chives didn't ruin the taste of the first batch.
Out of the 2 lobsters, I was able to fill 4 sliders. It was a perfect band portion for me and if you just had the lobster mixture with a side veggie without the roll it would be a delicious meal.
You could make more of a mayo mixture to make your lobster go further, but I wanted a subtle mayo taste.