Old Bay Lobster Rolls
with Celery-Tomato Salad & Parmesan-Crusted Zucchini Fries
Succulent lobster with Old Bay seasoning is piled into buttery baguettes and paired with a refreshing celery-tomato salad and golden Parmesan-crusted zucchini fries. It’s a complete seaside feast that brings Maine's coastline to your kitchen!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Zucchini
4 ounce
Heirloom Grape Tomatoes
1 unit
Lemon
1 tablespoon
Old Bay Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Chives
6 tablespoon
Mayonnaise
(Contains: Eggs)
8 ounce
Lobster Tails
(Contains: Shellfish)
1 teaspoon
Sriracha
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
½ cup
Flour
(Contains: Wheat)
2.5 ounce
Celery
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
-
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.
- Cut lobster meat into ½-inch pieces.
- In a small bowl, combine mayonnaise, 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.
- 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.
- 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.
- 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.
