I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Soups/Stews
    • Specifics
      • Canning
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / 10 Ingredient Meals / Lobster Rolls with Shaved Fennel and Citrus

April 24, 2014 By Kaitlin Leave a Comment

Lobster Rolls with Shaved Fennel and Citrus

This year’s South Street Spring Festival is right around the corner!

Lobster Rolls with Shaved Fennel and Citrus

On Saturday, May 3 from 11:00 to 8:00 pm, eight blocks of South Street will showcase the best restaurants, bars, food trucks, live music, and shopping the street has to offer at a huge block party! The free, all-ages Spring Festival will be held on South Street between Front and 8th and will also run along the 2nd Street Plaza between South and Lombard. There will also be three main stages and eight other performance areas along the festival featuring live music.

Spring-Festival-POSTER-2014-V3

 

During the Festival, Brauhaus Schmitz will also host their second annual German Maifest on the 700 block of South Street featuring German beers, dancers, music, food, flower headbands and even a May pole!

 

 

I was invited to attend a media preview at Brahaus Schmitz and got to taste and sip some of the offerings you can find at the Festival.

PicMonkey Collage3

 

Everything was delicious! Be sure to look out for the sausage and potato salad from Brauhaus Schmitz, the Shepard’s Pie from Cavanaugh’s Headhouse, the Short Rib Tacos from Bridget Foy’s, the Sliders from Redwood, and the Lobster Rolls from Headhouse Crab and Oyster. Twisted Tail was also serving up Mint Juleps which should not be missed!

PicMonkey Collage

 

We also got to learn some German dance moves! Many thanks to all the chefs, mixologists, and everyone else who helped make the media event a success!

 

I decided to try my own hand at making a Lobster Roll and found this recipe for Lobster Rolls with Shaved Fennel and Citrus in Cooking Light’s Global Kitchen Cookbook. These are a bit different from the Headhouse Crab & Oyster ones so be sure to check out their version at the Festival!

Lobster Rolls with Fennel and Citrus

 

Ingredients:

  • 3 cups coarsely chopped cooked lobster meat
  • 2 tablespoons olive oil mayonnaise
  • 2 teaspoons chopped fresh tarragon
  • 1/2 teaspoon kosher salt, divided
  • 2 cups thinly sliced fennel bulb (about 1 medium bulb)
  • the zest from one orange
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, divided
  • 6 New England hot dog buns

 

Combine the lobster, mayo, tarragon, and 1/4 teaspoon salt in a large bowl.

IMG_7585 IMG_7588

 

Combine the fennel, remaining 1/4 teaspoon salt, orange zest, orange juice, lemon juice, rice wine vinegar, olive oil, and pepper in a separate bowl.

IMG_7589

 

Heat a large saute pan over medium heat. Melt 1 tablespoon butter, swirling to coat. Add 2 buns to the pan and cook for 2 minutes on each side or until lightly browned. Repeat with remaining butter and buns.

IMG_7590 IMG_7591

 

Add 1/2 cup lobster salad to each bun. Top with 1/2 cup fennel salad.

Lobster Rolls with Fennel and Citrus

The fennel salad is a great complement to the rich lobster salad. This lighter take on lobster rolls still has a ton of flavor without as much mayo and butter!

Lobster Rolls with Fennel and Citrus

 

In case you were wondering (because I had no idea), New England hot dog buns are just normal buns cut on the top instead of the side. You can absolutely substitute in normal hot dog buns. In some of the photos, I also tried using a rosemary roll which was also quite yummy!

Lobster Rolls with Fennel and Citrus

 

 

Lobster Rolls with Shaved Fennel & Citrus
Recipe Type: Sandwiches, Seafood, Quick, Dinner, Main Dish, Weeknight Meal
Author: I Can Cook That
Prep time: 15 mins
Total time: 15 mins
Serves: 6
Ingredients
  • 3 cups coarsely chopped cooked lobster meat
  • 2 tablespoons olive oil mayonnaise
  • 2 teaspoons chopped fresh tarragon
  • 1/2 teaspoon kosher salt, divided
  • 2 cups thinly sliced fennel bulb (about 1 medium bulb)
  • the zest from one orange
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, divided
  • 6 New England hot dog buns
Instructions
  1. Combine the lobster, mayo, tarragon, and 1/4 teaspoon salt in a large bowl.
  2. Combine the fennel, remaining 1/4 teaspoon salt, orange zest, orange juice, lemon juice, rice wine vinegar, olive oil, and pepper in a separate bowl.
  3. Heat a large saute pan over medium heat. Melt 1 tablespoon butter, swirling to coat. Add 2 buns to the pan and cook for 2 minutes on each side or until lightly browned. Repeat with remaining butter and buns.
  4. Add 1/2 cup lobster salad to each bun. Top with 1/2 cup fennel salad.
3.2.1284

 

Filed Under: 10 Ingredient Meals, Main Dish, North America, Quick, Sandwich, Seafood, Weeknight Meal Tagged With: Artists, Beer, Brauhaus Schmitz, Bridget Foys, Butter, Cavanaugh's Headhouse, Citrus, Cocktails, Dinner, Fennel, Fennel Bulb, Festival, Food, Headhouse, Headhouse Crab and Oyster, Hot Dog Buns, I Can Cook That, Juice, Kid Friendly, Lemon, Lobster, Maifest, Mayonnaise, Music, New England, Olive Oil, Orange, Philadelphia, Quick, Recipe, Redwood, Rice Vinegar, Rice Wine Vinegar, Rolls, Sandwiches, Seafood, Shaved, Shopping, South Street, Spring, Tarragon, Twisted Tail, Weeknight Meal, Wine

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin


Recent Posts

Lemon Crinkle Cookies
Easy Shrimp and Grits
Italian Sausage Bread
Honey Ginger Lemonade
Bees Knees Batch Cocktail
Slow Cooker Baked Ziti
Lobster Pasta in a Caramelized Fennel Sauce
Cheesesteak Dip
Rosemary White Beans with Onions and Tomatoes

Popular Dishes






timheinmusic.com

Affiliate Links for Some of My Favorite Products










Categories

Search

BrandBacker Member

Archives

© 2023 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2023 I Can Cook That - Designed by Pumpkin Beans