Lobster takes sliders to a new level
(Family Features) Elevate your Slider Sundays (remember last week’s slider recipe) with lobster. A quick 15 minutes of preparation and 15 of cooking, and you can have these sliders ready for family or for a relaxed evening with friends. They are sure to be impressed.
Lobster Knuckle Sliders with Spicy Mayo
Recipe courtesy of Guy Fieri
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6
Ingredients
1 package King’s Hawaiian Slider Buns
3 tablespoons unsalted butter, melted
1 tomato, finely diced
1 celery stalk, finely diced
1/2 cup Japanese mayonnaise
1 tablespoon sriracha
kosher salt, to taste
freshly ground black pepper, to taste
1 lemon, cut in half
1 package tempura flour mixture
1 teaspoon seafood seasoning
9 ounces cooked lobster knuckle meat
2 1/2 cups white cabbage, shredded fine
2 tablespoons extra-virgin olive oil
3 tablespoons chives, finely chopped
Directions
Separate slider buns and brush inside halves with melted butter. Toast rolls on griddle until golden brown; flip and slightly toast outsides of rolls.
In mixing bowl, combine diced tomatoes, celery, mayonnaise and sriracha. Season with salt and pepper, to taste; add juice and zest from 1/2 lemon. Mix well to fully incorporate. Place in refrigerator to chill.
Mix tempura batter per package instructions and season with seafood seasoning.
Preheat deep fryer to 350 F.
Pat lobster dry with paper towels. Place lobster in tempura batter and allow to sit 30-60 seconds.
Remove lobster one piece at a time, allowing excess batter to drip off. Working in batches, fry until golden brown, about 3 minutes.
While lobster is frying, place cabbage in mixing bowl; add extra-virgin olive oil and juice from remaining 1/2 lemon. Season with salt and pepper, to taste. Mix well to incorporate evenly.
Place 2 tablespoons cabbage mixture on each bun, making bed on each bun to hold lobster in place.
Remove lobster from fryer and allow excess oil to drain completely. Toss lobster in mayonnaise mixture and sprinkle with chopped chives. Place lobster on cabbage mixture then add top buns and secure with bamboo skewers.
Lobster Knuckle Sliders with Spicy Mayo
Recipe courtesy of Guy Fieri
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6
Ingredients
1 package King’s Hawaiian Slider Buns
3 tablespoons unsalted butter, melted
1 tomato, finely diced
1 celery stalk, finely diced
1/2 cup Japanese mayonnaise
1 tablespoon sriracha
kosher salt, to taste
freshly ground black pepper, to taste
1 lemon, cut in half
1 package tempura flour mixture
1 teaspoon seafood seasoning
9 ounces cooked lobster knuckle meat
2 1/2 cups white cabbage, shredded fine
2 tablespoons extra-virgin olive oil
3 tablespoons chives, finely chopped
Directions
Separate slider buns and brush inside halves with melted butter. Toast rolls on griddle until golden brown; flip and slightly toast outsides of rolls.
In mixing bowl, combine diced tomatoes, celery, mayonnaise and sriracha. Season with salt and pepper, to taste; add juice and zest from 1/2 lemon. Mix well to fully incorporate. Place in refrigerator to chill.
Mix tempura batter per package instructions and season with seafood seasoning.
Preheat deep fryer to 350 F.
Pat lobster dry with paper towels. Place lobster in tempura batter and allow to sit 30-60 seconds.
Remove lobster one piece at a time, allowing excess batter to drip off. Working in batches, fry until golden brown, about 3 minutes.
While lobster is frying, place cabbage in mixing bowl; add extra-virgin olive oil and juice from remaining 1/2 lemon. Season with salt and pepper, to taste. Mix well to incorporate evenly.
Place 2 tablespoons cabbage mixture on each bun, making bed on each bun to hold lobster in place.
Remove lobster from fryer and allow excess oil to drain completely. Toss lobster in mayonnaise mixture and sprinkle with chopped chives. Place lobster on cabbage mixture then add top buns and secure with bamboo skewers.