“Lobster” Rolls

Langostino rolls

Langostino rolls

I really had a taste for lobster rolls, but sadly I didn’t have any lobster. What I did have were langostinos. Langostinos are a smaller version of lobster. I had a bag of frozen langostino tails and used them for my “lobster” rolls instead. I don’t think anyone could tell the difference, although I did tell them it wasn’t really lobster. They are less expensive so it might be a way of enjoying the flavor of lobster for less money. I think a chowder might be the next thing I make.


Langostino Rolls

The filling:

2 lbs. frozen, cooked langostino, thawed and squeezed dry

3/4 c. mayo- or a little more to taste

3 ribs celery, minced

1/2 c. parsley

juice of 1 lemon

3 T. capers

salt and pepper to taste

dash of hot sauce

Combine filling ingredients and chill well before using.

To assemble the rolls split rolls most of the way through and open gently. Place in a skillet, cut side down,  with some melted butter and cook over medium heat until bread is toasted. Place a generous scoop of the filling in each roll. Makes 12.

Fresh baked Shallot/Garlic Rolls

Shallot/Garlic Rolls

3 ½ -4 ½ c. flour

2 c. whole wheat flour

2 packages yeast

½ c. sautéed minced shallots- I cooked them in a little oil and let them cool down before using

1 T. minced garlic

1 T. honey

2 t. salt

¼ c. olive oil

2 ¼ c. warm water

In a mixing bowl combine 2 c. of flour with the rest of the ingredients and mix until smooth. Beat with electric mixer 4 minutes then add 1-cup additional flour and beat 1 minute longer. Stir in whole wheat flour ½ cup at a time until soft dough forms. Turn onto surface and knead, adding flour gradually until dough is smooth and elastic. Place dough in lightly greased bowl and turn to cover. Cover with a towel and let rise until doubled, about 50 minutes. Turn dough onto surface and cut in half. Divide each half into 8 pieces and roll into 6-7 inch log rolls. Place on greased baking sheet a few inches apart. Repeat with remaining dough. You’ll end up with 16 rolls in all. Cover until doubled in size, about 40 minutes.

Bake in a preheated 375-degree oven for 20 minutes, or until rolls sounds hollow when tapped lightly. Makes 16.

Note: For the recipe you’ll need about 12 of the rolls. Use the rest for other sandwiches.

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