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SUNDAY COOKING WITH CHEF JON ASHTON: DUELING LOBSTER ROLL RECIPES

Chef Jon Ashton Lobster Roll Recipes

Prep Your Pantry for the Most Delicious Competition of the Week

A little friendly competition is good for the spirit, and this week, we’re featuring a match-up that also does wonders for the palate. Chef Jon Ashton is taking the spirit of elegant evenings dining on lobster tail in Waterside and the Vintage Room and blending it with the casual al fresco vibe found at the Trident Grill. The result is decadently rich lobster rolls that will inspire your taste buds to set sail. Two iterations – one with a buttery base and one flavored with creamy mayo – are on the menu this week. As Chef Jon guides you through each step of the process, the real challenge will be deciding which of the lobster roll recipes you prefer.

Did you know? Crystal’s Executive Chef plans each menu about 4 months in advance. For each formal night on the itinerary he counts on having at least 700 lobsters on hand.

In the meantime, prep your pantry with the detailed recipes below and plan to join us LIVE for Sunday Cooking with Chef Jon Ashton on Sunday, August 2 on the Crystal Cruises Facebook page. We’ll see you in the kitchen.

Lobster Roll with Mayo 
By Chef Jon Ashton

Ingredients:

Four 1- to 1 1/4-pound lobsters 
1/4 cup plus 2 tablespoons mayonnaise (85 g)
Salt and pinch white pepper
3 tablespoons finely diced celery (45 g)
2 tablespoons fresh lemon juice (30 ml)
1 teaspoon minced tarragon or chives (2 g)
Pinch of cayenne pepper
6 top-split hot dog buns
3 tablespoons unsalted butter melted (45 ml)
Boston lettuce, 6 leaves (optional)

Directions:

Bring 6 quarts (5.5 L) water to boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.  

Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 3/4-inch pieces and pat dry.  

In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice, tarragon and cayenne pepper until well blended.

Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, place a leaf of Boston lettuce in each bun and evenly fill with the lobster salad and serve immediately.

Serves 6

Lobster Roll with Hot Butter 
By Chef Jon Ashton

Ingredients:

Four 1- to 1 1/4-pound lobsters 
Salt and pinch white pepper
9 tablespoons unsalted butter melted (130 ml, melted)
6 top-split hot dog buns
Boston lettuce, 6 leaves (optional)
2 teaspoons minced chives (4 g)
6 lemon wedges

Directions:

Bring 6 quarts (5.5 L) water to boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.  

Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 3/4-inch pieces and pat dry.  

Heat a large skillet. Add 3 tablespoons butter, brush the outsides of buns and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates

Melt remaining 6 tablespoons butter in skillet over medium-low heat. Add chopped lobster; season with salt and white pepper to taste. Cook until lobster is heated through, about 2 minutes.

Place a leaf of Boston lettuce in each bun and evenly fill with the warm buttered lobster. Sprinkle with minced chives. Serve with lemon wedge.

Serves 6 

Crystal’s Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.

Crystal invites travelers to book now and save with added peace of mind and flexibility as we look ahead to sailing together again.

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