These lobster rolls shine with soft chunks of fresh lobster meat mixed with a mixture of celery, red onions, thyme and mayonnaise. Split-top hot dog buns slathered in cannabis-infused butter add a delicious twist to this summer classic.
Related: How to start cooking with CBD (plus, recipes for infused pesto and dark chocolate truffles)
Suggested dosage: About 52 milligrams of THC per recipe; portion; Approximately 13 milligrams of THC per serving; 21% THC.
Recipe: Classic Lobster Rolls with Cannabis-Infused Butter
By Jazmine Moore, Green Panther Leader
Cooking time
40 minutes, plus 2 hours of cooling
Ingredients
3 (11/4 pounds each) fresh live Maine lobsters (about 2 cups meat)
1/2 cup finely diced celery
1/2 cup finely diced red onion
1/2 cup mayonnaise, homemade or store-bought
1/2 tbsp chopped fresh thyme
1/2 tablespoon fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons cannabis-infused unsalted butter, melted, homemade or store bought
4 New England style hot dog buns
Microgreens
lemon wedges
directions
- Place a large bowl of ice water near your cooking area. Place a rimmed baking sheet near the ice water bath.
- To steam the lobsters: Fill a large pot with 2 inches of salted water. Bring to a boil. Using tongs, gently lower the lobsters, one at a time, head first into the boiling water. Cover the pot and return the water to a boil, about 4 minutes. Steam until outer shells of lobsters turn bright red and internal temperature of lobster meat reaches 135°F, about 9 minutes.
- Using tongs, gently submerge the lobsters in the ice water bath for about 2 minutes, replenishing the ice in the bowl of water as needed. Transfer the chilled lobsters to the baking sheet. Repeat with the remaining lobsters.
- Remove the flesh from the lobsters and cut them into ½ inch pieces. Pat the lobster meat dry with paper towel, then transfer it to a medium bowl. Cover with plastic wrap and refrigerate until meat is very cold, about 2 hours.
- In a separate large bowl, combine celery, red onions, mayonnaise, thyme and lemon juice until well combined. Add the lobster meat. Adjust the seasoning with salt and pepper.
- To toast the buns: Preheat a skillet over medium-low heat. Brush the outside of each bun with the cannabis-infused butter and toast until golden brown, about 2 minutes per side.
- To assemble: Divide lobster meat mixture evenly between buns and top with microgreens, if desired. Serve with a wedge of lemon, a bowl of chowder or fries and pickles on the side.
Cook’s Notes
Variation: Serve lobster meat mixture on 8 mini grilled potato rolls, like Martin’s, for the perfect appetizer.
Note: If you can’t find microgreens, an alternative topping is to top each bun with 1-2 lettuce leaves before adding the lobster salad.
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