No matter what part of the country you may find yourself, one thing’s for certain, people everywhere appreciate delicious food. While Mid-South viewers swear Memphis has barbecue and soul food on lock-down, Northerners claim only they can make the lobster roll. Thus, the debate was born: “No she can’t.” “She can too!”
Summertime not only brings warmer temperatures, but we tend to relax and entertain more. Whether the celebration is scheduled or spur of the moment, give this recipe a try. Not only is it delicious, but Chef Elle managed to keep it fresh, easy and even quiet the Northerners.
Summertime Roll-ups as prepared by Chef Elle
1 lobster tail
Vanilla Vinaigrette (see video)
1/4 vanilla bean pod
1/2 c white balsamic vinegar
1/2 c grapeseed oil
mandolin, sharp knife, grill pan, measuring spoon, measuring cups, silicone brush, tongs
Old School Translations:
T = tablespoon; t = teaspoon; c = cup
Using stovetop grilling method, heat grill pan over medium-high flame. Brush lobster tail sides with oil and place bottom side up. Grill until shells are bright red. This process usually takes 6-8minutes.
To make melon bricks, cut fruit in half. Trim all sides to form 4.25″x2.25″ rectangle. Using a mandolin or sharp knife, slice fruit 1/8″ thick. To assemble lobster rolls, lay melon rectangles flat. Place 1/2 t lobster 1/8″ from edge and roll (see video). (yields 10 servings) To accommodate a larger crowd, simply double or triple the ingredients.
Fresh Followers can get tips and additional recipes by visiting http://www.chefellegreen.net.
As always, the ingredients are organic and fresh. And for quality assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.
Live At 9 cooking segment sponsored by Double Door Marketing and Whole Foods Market.
© 2012 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green and reprinted with permission. Credits: Food Styling and Photography: Alice Maloney; Copywriting: Denise Green