Green Goddess Lobster Rolls
Buttery Asparagus & Boston Lettuce Salad
Cooking time
35 minutes
Servings
2/4
Calories
950 /serving
Nothing says summer on the Eastern Seaboard like a lobster roll. Nestled in a toasted bun, the lusciously soft, sweet meat is amplified with green goddess aioli: creamy, garlicky and bursting with fresh herbs. Butter-soaked asparagus and a crisp apple salad complete the postcard picture.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 1 Head of Boston lettuce
- 1 Lemon
- 2 Cucumbers
- 1 Apple
- 2 Garlic cloves
- 14g Herb medley (parsley, mint, cilantro)
- ½ Bunch of asparagus
- 60ml Mayonnaise
- 2 Artisan hamburger buns
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Barley, Eggs, Lobster, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Zester
2 or 4 tbsp Butter
Total Fat
65 g
Saturated Fat
13 g
Sodium
1010 mg
Total Carb
61 g
Sugars
15 g
Protein
35 g
Fibre
9 g
Preparation
Mise en place
Separate the lettuce leaves; tear the leaves. Quarter the cucumbers lengthwise; thinly slice crosswise. Core and small-dice the apple. Remove the woody ends of the asparagus; halve crosswise on an angle. Zest and juice the lemon. Mince the garlic. Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the cilantro and parsley leaves and stems. In a medium bowl, make the green goddess aioli by combining the mayo, ½ the garlic, 1 tsp of the lemon juice (double for 4 portions) the herbs and S&P.
Sauté the asparagus
In a large pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the asparagus, remaining garlic, ⅓ of the spices and S&P. Sauté, 3 to 4 min., until crisp-tender. Transfer to a plate and reserve the pan.
Warm the lobster
In the same pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Add the lobster (roughly chop if large), lemon zest (start with ½), the remaining spices and S&P. Cook, 2 to 3 min., until warmed through. Transfer to a bowl and reserve the pan.
Toast the buns
In the same pan, heat a drizzle of oil on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Make the salad
Meanwhile, in a large bowl, combine the remaining lemon juice and 2 tbsp oil (double for 4 portions). Add the lettuce, apple, cucumbers and S&P.
Finish & serve
To the bowl of green goddess aioli, add the lobster. Divide the bun bottoms between your plates. Top each bun bottom with the lobster, a spoonful of the salad and a bun top. Serve the asparagus and remaining salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
