Lobster and Bacon Rolls #RSC Recipe

Name: Lobster and Bacon Rolls #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby red potato, blanched fork tender and halved; 12 lb shallot, blanched fork tender and halved; 1 tablespoon unsalted butter; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon lemon juice; 1 lemon, zest of; ¼ cup parmesan cheese, freshly grated; 4 asparagus spears, blanched and chopped; 1 ½ cups Hidden Valley Original Ranch Dressing; 1 teaspoon Dijon mustard; ⅛ teaspoon cayenne pepper; ¼ cup vegetable oil; 2 cups lobster meat, diced; 2 hard-boiled eggs, chopped; 1 tablespoon tarragon leaf, chopped; ½ teaspoon salt; ¼ teaspoon white pepper; 4 slices bacon, cooked crisp and halved; 8 rolls

Servings: persons

1 lb baby red potato, blanched fork tender and halved
12 lb shallot, blanched fork tender and halved
1 tablespoon unsalted butter
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
1 lemon, zest of
¼ cup parmesan cheese, freshly grated
4 asparagus spears, blanched and chopped
1 ½ cups Hidden Valley Original Ranch Dressing
1 teaspoon Dijon mustard
⅛ teaspoon cayenne pepper
¼ cup vegetable oil
2 cups lobster meat, diced
2 hard-boiled eggs, chopped
1 tablespoon tarragon leaf, chopped
½ teaspoon salt
¼ teaspoon white pepper
4 slices bacon, cooked crisp and halved
8 rolls

1
In a large saute pan over medium heat, add the butter and olive oil.
2
After incorporated, reduce heat to medium low and add the potatoes and shallots; cut side down.
3
Season with the 1/2 tsp salt and 1/4 tsp black pepper.
4
Leave uncovered and do not stir.
5
Saute for 15-20 minutes until browned.
6
While the potatoes are cooking, place the Ranch Dressing, mustard, cayenne and asparagus in a blender.
7
Pulse several times.
8
With the motor running, slowly pour in the vegetable oil until completely incorporated.
9
In a medium bowl, combine the lobster, 1/2 cup of the Asparagus Ranch Dressing, chopped eggs and tarragon and gently fold together to combine.
10
Season with 1/2 tsp salt and 1/4 tsp white pepper.
11
Stir the potatoes and shallots gently.
12
Drizzle with the 1 tbs lemon juice.
13
Sprinkle the lemon zest and parmesean cheese over the top.
14
Spread about a tbs of the Asparagus Dressing on the bottom half of the 8 rolls.
15
Spoon 1/4 cup of the lobster mixture on top.
16
Place 1 piece of bacon on top of the lobster and top with top half of the bun.
17
Divide the potatoes on 8 plates and serve with the lobster rolls.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb baby red potato, blanched fork tender and halved, 12 lb shallot, blanched fork tender and halved, 1 tablespoon unsalted butter, 1 tablespoon olive oil, and more.

Yes, Lobster and Bacon Rolls #RSC falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster and Bacon Rolls #RSC

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