Anne Burrell's Lobster Roll | Secrets of a Restaurant Chef

Craving a lobster roll but can't make it to the Northeast? Anne Burrell's homemade lobster roll— with sweet chunks of lobster in a light mayo dressing, tucked in a buttery toasted roll — will transport you to a summertime seafood shack. #AnneBurrell #SecretsOfARestaurantChef​ #FoodNetwork #LobsterRoll Watch Anne on #WorstCooks​​ on #StreamOnMax! Get the recipe ▶ https://foodtv.com/3PD3XcY Subscribe to Food Network ▶ http://foodtv.com/YouTube Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lobster Rolls RECIPE COURTESY OF ANNE BURRELL Total: 25 min Prep: 5 min Cook: 20 min Yield: Serves 4 Ingredients To cook the lobsters: Kosher salt 1 1/2 lemons 1 head garlic, split horizontally 1 thyme bundle 2 dried bay leaves 2 (1 1/2-pound) lobsters For the lobster rolls: 1/2 to 3/4 cup mayonnaise 1 celery rib, cut into 1/4 inch dice 1/2 bunch of chives, finely chopped Juice of 1/2 lemon Celery salt 4 tablespoons (1/2 stick) of unsalted butter 1 clove garlic, smashed 4 top split hot dog rolls Directions To cook the lobsters: Fill a large pot with water and season it generously with salt. Squeeze the lemons into the water and drop them in and toss in the garlic, thyme bundle and bay leaves. Bring the water to a boil and drop the lobsters in. Cover and cook for 11 minutes. Remove the lobsters from the pot and let cool. Remove the lobster claws, knuckles and tails from the shells and coarsely chop. In a large mixing bowl combine the chopped lobster, 1/2 cup of mayo, celery, chives and lemon juice. Mix together and season with celery salt. Add remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious and reserve. Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, remove the garlic clove and discard it. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls and crispy on both sides. Divide the reserved lobster between the 4 buttered rolls and serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Anne Burrell's Lobster Rolls | Secrets of a Restaurant Chef | Food Network https://youtu.be/PaFkit9qyhg