Old Bay Lobster Rolls
with Celery-Tomato Salad & Parmesan-Crusted Zucchini Fries
- Wheat
- Milk
- Eggs
- Shellfish
- Soy
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!
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
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
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.
Customer reviews
Reviews from our home cooks
The old bay was overpowering for the Lobster. A lemon garlic butter sauce would've been better. Too many veggies in the lobster salad, we could hardly taste the lobster. Also there was waaaayyy too much flour for the zucchini and it was too pasty to coat the zucchini. Recipe should've called for adding salt to the panko and cheese because salt was needed. Also, a lobster roll should always have claw meat. A big disappointment.
This was really delicious. I loved the sandwiches. What I didn't like, however, were the zucchini pieces. The crust didn't adhere well and broke off in the pan. I think I would have preferred potato wedges in the oven with a bit of the Old Bay seasoning tossed on them along with the dipping sauce.
What a treat! The lobster was great and the parmesan-crusted zucchini was crunchy and tasted amazing...I could eat these every day. Please offer more lobster dishes and pair those zucchini with everything!
It was so tasty!! I enjoyed the zucchini fries which I've never tried before. The lobster salad was delicious.
These were absolutely delicious! Had to have my husband help me with the lobster tails because my hands weren't strong enough to fold them back, but I will definitely order these again.
Loved this! Thought it would be hard to deshell the lobster. But, surprisingly, not at all. Please add this as an option again!
I liked this? The lobster was good and easy to cook, and I loved the tomato/ celery/ old bay combo with the lobster. I would have liked a healthy veggie side instead of fried zucchini. I also only used 1/3 of the mayo that was sent, and that was plenty.
Love this being on the menu - instructions could be much clarified regarding the bay seasoning sauce and when to use it. Found the directions a bit hard to follow and would've been helpful to have a clearer image of how to open the lobster tails
Recipe itself was fantastic!!! Only thing to improve on would be one more lobster tail! If I'm paying extra for the lobster recipe I expect to get a good amount of lobster! The tails were pretty small!
A little too much stuff on the lobster, but still tasty. The zucchini sticks were a hit, too
