Skip to main content

Lobster Killer Rolls for #FoodNFlix's 5th Birthday

Lobster Killer Rolls for #FoodNFlix's 5th Birthday

Food'N'Flix turns five this month! Happy birthday!! Five years ago this month, Heather of All Roads Lead to the Kitchen launched this fun project. I doubt she anticipated that it would blossom into a fantastic five years full of movies, food, drink, new friends, and inspiration! We all watch the chosen movie, then head to the kitchen to make sometime inspired by the click. To date, 60 movies have sent us into the kitchen to create an inspired dish and related blog post! Sixty. I haven't participated in all of them, but I've made a dent in my foodie-flick list because of this group.

collage courtesy of Heather at girlichef

This month, we are not watching any single movie, we are watching and cooking ANY of these. Click to see Heather's still have time to join the fun. 

I thought I would watch a movie that I had missed, but then I saw Julie & Julia, the book, sitting on my nightstand. This summer the boys were with my parents a lot and together they discovered these little neighborhood mailbox libraries all over the peninsula. You can drop off books, swap books, or just take a book with the understanding that you will bring one back next time. What a great idea! The boys came home with the book for me after one of their outings. "Mommy, we thought you would love this book." So, I read it and rewatched the movie this month for Food'N'Flix.

On the Screen...
Back in November of 2012, we watched Julie & Julia* and I made Sole Meunière and Concombre au Beurre. This time around, I was inspired by this comical scene...

Cooking Lobster for Julie & Julia on TrailerAddict.

On the Plate...
I decided on Lobster Killer Rolls. Or Killer Lobster Rolls... because these are amazing. The magic of this comes down to layers—layers of texture and taste. It's the marriage of the succulent lobster meat, the creamy sauce, the sweet of the caramelized leeks, the saltiness of the capers, and the crunch of celery.

Lobster Killer Rolls for #FoodNFlix's 5th Birthday

But, before I get to the recipe, I do want to share a surprising fun fact about lobster. During colonial times, lobsters were seen as “poverty food.” In fact, there were so many lobsters that Native Americans used them as fertilizer and bait for fishing. With their reputation as a cheap, abundant food source, lobsters were served to children, indentured servants and prisoners. In Massachusetts, some indentured servants rebelled and had it specified in their contracts that they would eat lobster no more than three times a week. Haha. If only we could be so lucky!

Lobster Killer Rolls for #FoodNFlix's 5th Birthday

Ingredients serves 4
  • four 6-ounce lobster tails
  • olive oil
  • 1 T butter
  • 1 leek, cleaned and diced (approximately 1 C)
  • fresh kernels but from 1 ear of corn (approximately 1 C)
  • 1/2 C mini heirloom tomatoes, quartered
  • 1/2 C fresh celery, diced
  • 2 T capers
  • 1/4 C fresh parsley, chopped
  • 1/4 C mayonnaise
  • dash of hot sauce
  • 1 t vinegar
  • 1 t smoked paprika
  • freshly ground salt
  • freshly ground pepper
  • rolls for serving

Lobster Killer Rolls for #FoodNFlix's 5th Birthday

Roast the Lobster: Preheat oven to 350 degrees F. Place lobster tails on a parchment-lined baking sheet. Brush each lobster tail with olive oil, and roast for approximately 16 to 18 minutes. If you prefer to use a thermometer, cook till the internal temperature reaches between 140 and 145 degrees F. or until an instant-read meat thermometer register and internal temperature of 140 to 145 degrees F. When they are cooked, the lobster will be that characteristic orange-red color.

Lobster Killer Rolls for #FoodNFlix's 5th BirthdayLobster Killer Rolls for #FoodNFlix's 5th Birthday

Lobster Killer Rolls for #FoodNFlix's 5th BirthdayCarmelize the Leeks: In a large, flat-bottom pan, heat a splash of olive oil and 1 T butter. Place your leeks in the pan and sprinkle with freshly ground salt and freshly ground pepper. Cook the onions over medium-low heat. Caramelizing the leeks can take anywhere from 10 minutes to 30 minutes, depending on your preferred level of caramelization. As long as you cook them slowly and stir them frequently, they won't burn. When the leeks are getting close to how dark you want them - anywhere from a pale honey to a deep amber - stir in the raw corn kernel and let them cook slightly.

Make the Filling: Pull the lobster meat from the tails and chop them into large chunks. Place all of the ingredients - lobster chunks, caramelized leeks and corn, tomatoes, celery, capers, parsley, mayonnaise, hot sauce, vinegar, and smoked paprika - in a large mixing bowl. Season to taste with salt and pepper. Cover and chill in the refrigerator for at least 30 minutes.

Lobster Killer Rolls for #FoodNFlix's 5th Birthday

To Assemble: Slice the rolls lengthwise. I preferred to cut them down the top so that they are more like a bread bowl than a sandwich. Place them in the oven to toast slightly. Stuff each roll with chilled lobster salad. Serve immediately.

Lobster Killer Rolls for #FoodNFlix's 5th Birthday

*I've included affiliate links below for this month's movie selection and the book...if you would like either. If you choose to purchase this way, I do receive a small portion of the sale. If you are uncomfortable using the links, feel free to go to amazon and search on your own!



  1. I loved that scene as well Cam. Great minds......

  2. Oh man, to have to say you will only eat lobster 3 times per week - ha! I had no clue, that is a fun fact. And YES, that's probably one of my favorite "Julie" scenes from the movie, so I love that you used it as inspiration. I immediately got a smile on my face when I saw the name of your dish (and the song in my head). These look SO delicious! Thanks so much for being a part of Food 'n Flix, Cam. :)

    1. Thank YOU for keeping us organized. Sorry I've been absent for a few months. Hope to be back in the saddle from now on.

  3. One of my favourite scenes in the film. Great idea. I'm glad to see I'm not the only one who's read the book too.

  4. What a beautiful dish!

  5. Ok, living in the landlocked state that I do, I've never had a lobster roll. In fact, traveling to New England to get one is on our foodie bucket list. I love all the layers of flavors, Camille!

  6. I am in love with lobster rolls, which is unfortunate since I live in landlocked Missouri. However, I can drool over yours! I loved the book and glad to see that someone else read it too, actually at least two of us!

  7. So glad to have met you through this group. Great choice of movie and I loved the book too. And such a delicious recipe choice, the rolls look amazing.

  8. One of my favorite scenes in the film. I love a good lobster roll (not that I get access to them often here--I'd like a contract saying I WILL get it three times a week!) ;-) and this one looks especially amazing with those caramelized leeks. Great pick!

  9. I need to watch that movie (and read the book, i think) asap! Great recipe!

  10. I need to watch that movie (and read the book, i think) asap! Great recipe!


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t