How to Cook Yummy Devil Lobster rolls

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Deviled Lobster Tails - There's Something in the Details. I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. As eaters know, lobster rolls typically come in one of two ways: buttery, warm Connecticut style, or chilled Maine-style often dressed in mayo. You can have Devil Lobster rolls using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Devil Lobster rolls

1. You need of filling.
2. Prepare 1 lb of lobster meat.
3. You need 2 1/2 cup of panko breadcrumbs.
4. Prepare 1 large of onion, chopped, finey.
5. You need 1 tsp of tomato paste.
6. You need 1 tsp of salt.
7. You need 2 large of eggs.
8. It's 1/4 cup of sweet peppers.
9. It's 1 of bay leaf.
10. Prepare 1/4 tsp of saffron threads.
11. You need 2 tbsp of olive oil, extra virgin.
12. You need 1/2 cup of milk.
13. It's of coating.
14. You need 1 cup of breadcrumbs.
15. It's 1 large of egg.
16. You need 1 tbsp of water.

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Devil Lobster rolls step by step

1. In a pan add oil, saffron, bay leaf, lobster, onion, and pepper.
2. Sautee till onions are soft.
3. To the panko breadcrumbs add milk let soak stirring well. Then beat your 2 eggs and mix very well adding to breadcrumb milk mixture.
4. Put a handful of breading into your hand and make a pocket in it, then fill with lobster filling..
5. Close the opening up sealing the lobster in the filling. Form into like a football. Coat with egg wash. Then coat with breadcrumbs..
6. Let it chill in the icebox for a bit to get firm, 30 minutes..
7. Deepfry till done. When done serve, hope you will enjoy.

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