Best Self Productions: California Crunch-- Lobster Rolls with a twist!

What would you say if I told you that you could have a DELICIOUS, restaurant style lobster roll prepped and ready to eat in under 20 minutes??

When we think of lobster, we don't usually think of an easy to prepare Friday night meal..... but maybe we should!

Instead of going out and paying an arm and a leg for lobster rolls that are SMOTHERED in butter and mayo, check out this recipe!

So simple, so easy, and so much quicker that you would ever think such a "fancy" meal could be!

California Crunch- Lobster Rolls with a twist!

Serves 2
Prep Time: 20 minutes

INGREDIENTS:
2 Lobster Tails, thawed
1 TBS salt
2 Rolls of your choice- sliced 3/4 of the way through
1 lemon
1/2 orange bell pepper, diced
2-3 green onions, chopped
1 medium carrot, thinly sliced
1 clove garlic, pressed
1 TBS olive oil based mayonnaise
-ground cayenne pepper, to taste (1/8 tsp... or about 10 shakes)
1 TBS butter

DIRECTIONS:

1. Be sure that the lobster tails are fully defrosted (buy fresh if possible)
2. Bring pot of water with 1 TBS salt to rolling boil, add the lobster tails. Reduce heat so that water simmers for 1 minute per ounce of lobster-- we had just under 1 lb, so we simmer for about 15 minutes)

3. While the lobster boils, dice the bell pepper....

.... slice the carrot...

.... chop the green onion...

.... press the garlic...

... and combine it all in a medium mixing bowl.

4. Squeeze the juice of 1/2 the lemon on top, add the 1 TBS mayo, and as much cayenne as your heart desires!

5. Bring a skillet to medium high heat, melt the 1 TBS butter and spread evenly.

Then, place the sliced rolls face down in the butter to brown. turn the heat down slightly and let cook for 2-3 minutes, or until browned to your liking.

6. Once the lobster has finished cooking, remove it carefully from the water and place on a cutting board. Use kitchen shears to cut the top side of the shell open so that you can remove the meat from the shell.