LOBSTER ROLL, CANADA: This Maritime sandwich (also known as lobster
guedille) features generous chunks of lobster on a bed of greens in a
classic hot dog bun.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fisherman's Lobster Guedille
Categories: Seafood, Breads,
Yield: 4 servings
3 (1.5 lb ea) Female lobsters
Very salty water similar to
- seawater (2 tbsalt per cup
- of water)
Dried seaweed to heighten
the taste of the sea; opt
MMMMM---------------TARRAGON-INFUSED MAYONNAISE----------------------
2 Egg yolks
2 tb (30 ml) Fresh squeezed lemon
- juice
1 c (250 ml) EVOO or Camelina
- oil from Quebec
2 tb (30 ml) Fresh tarragon;
- minced
1 tb (15 ml) Dijon mustard
1/2 ts (2.5 ml) Salt
Pepper
MMMMM--------------------GUEDILLE GARNISH----------------------------
1/2 c (80 ml) Green onion minced
1/3 c (80 ml) Red peppers; diced
- brunoise-style
1/3 c (80 ml) Yellow peppers;
- diced brunoise-style
1/4 c (60 ml) Celery root fine
- julienne (on a mandoline)
1 cl Organic garlic; minced
1 tb (15 ml) Fresh squeezed lime
- juice
Salt & pepper
1 tb (15 ml) Hot sauce
1/2 c (125 ml) Tarragon-infused
- mayonnaise
Lobster roe crumbled (if
- there is any in the cooked
- tails)
4 Brioche bun
Salted butter
Fresh lime zest
COOKING THE LOBSTERS: In a large pot, prepare the salt
water with the (optional) seaweed and bring to a boil.
Remove the elastic bands around the claws and plunge the
lobsters in the boiling water. When the water starts to
boil again, count between 9 and 11 minutes cooking time.
Meanwhile, prepare a large bowl with cold water and the
same amount of salt. Plunge the lobsters in the cold
water approximately 5 minutes to stop them from
continuing to cook.
Shell the lobsters and remove the flesh. Cut the tail
lengthwise and retrieve the roe (if there is any).
Roughly chop the flesh and set aside in the
refrigerator.
MAKING THE TARRAGON MAYONNAISE: In a bowl, add the
freshly squeezed lemon juice, the egg yolks, the Dijon
mustard and the salt; mix well.
Whip the mix while adding the oil in a slow drip. When
the mayonnaise is well emulsified, add the tarragon and
the pepper.
PREPARING THE GARNISH: Peel the celery root and cut all
the vegetables, chop the garlic and mix all the
ingredients together.
Add the lobster flesh to the garnish. Season to taste.
If you were able to retrieve some lobster roe, you can
crumble it into the mix. It will make the guedille more
flavourful.
ASSEMBLING THE GUEDILLE: Butter the brioche buns on both
sides. Brown them in a non-stick pan or grill them on
the barbecue.
Add the garnish to each bun.
Sprinkle lime zest on top of each guedille.
Enjoy!
Source: Christophe Mamelonet - La maison du PĂȘcheur
RECIPE FROM:
https://www.metro.ca
Uncle Dirty Dave's Archives
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