Chicken Fried Lobster Roll Recipe
A Texas twist on the New England classic lobster roll. With lemon aoili and chruchy capers.
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Ingredients
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Ingredients
Method
Directions
Prepare the Lobster
Cook the lobster meat in boiling salted water for 8-10 minutes until fully cooked. Drain and let cool before chopping into bite-sized pieces.
Make the Lemon Aioli
In a bowl, combine mayonnaise, lemon juice, salt, and pepper to taste. Mix well and refrigerate until ready to use.
Prepare the Breading Station
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with cayenne pepper, salt, and black pepper.
Bread the Lobster
Dredge the chopped lobster pieces in flour, dip them in the beaten eggs, and coat them with panko breadcrumbs.
Fry the Lobster
Heat vegetable oil in a deep pan over medium-high heat. Fry the lobster pieces in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Prepare the Rolls
Slice the sandwich rolls in half and toast lightly if desired. Spread a layer of lemon aioli on each side.
Assemble the Lobster Rolls
Fill each roll with fried lobster, add a few capers, and top with lettuce. Drizzle with additional lemon aioli if desired.