BBQ That Food Truck in, “That Recipe for BBQ Lobster Roll.”
October 5, 2021 / Comments
Hey y’all, Bobby Wagner here, back again to BBQ That! This go around, I’m movin’ the truck up to Maine to take a shot at BBQing some amazing seafood. As usual, I just wrote the item on my menu board and boom, the truck and I magically materialized in Maine.
The real question is, what SHOULD we BBQ? Apron me (y’know, the talking apron with my face on it), what do you think?
“Well Bobby, we are in Maine, let’s do a lobster roll! It’s everything perfect about the food in this state.”
That’s a good startin’ point, but lobster isn’t the cheapest food — in fact, it’s pretty expensive. How about instead we make one with shrimp… or better yet, crawfish! It’s cheap, easily available, and super delicious. Though if you wanted to make this recipe with lobster, the prep is exactly the same. With that said, let’s BBQ That!
So to start this recipe off, you’re gonna need your shellfish of choice (for my version, I’m usin’ crawfish tails) butter, and some fresh lemon juice. Preheat a heavy-bottom pan with a good amount of butter in it. Once the butter’s melted, pop in your peeled and deveined crawfish tails raw. Poach ‘em in the butter, then hit ‘em with a squeeze of fresh lemon juice. Keep goin’ until they’re cooked through and tender, then take it all off the flame and let it cool in the pan. Once it’s cooled down a bit, hit it with a sprinkle of Redneck Lipstick seasoning, and a big squeeze of Redneck Lipstick Hot & Spicy sauce. Mix it all up then set aside.
Next, we’re makin’ the toppin’ for our crawfish: an awesome chimichurri. For this, you’ll want some red wine vinegar, fresh lime juice, salt, a few cloves of garlic, a shallot, some cilantro and parsley, fresh oregano if you can get it (all finely minced), some cold pressed extra virgin olive oil, and a jalapeño or chili of choice if you want a bit of a kick. Combine the vinegar, lime juice, salt, shallot, garlic, and chili in a bowl and let it sit for 10-15 minutes. This’ll help take some of the bite out of the shallot and garlic, as well as slightly pickle everything. Ideally, you’ll wanna do this step before startin’ the crawfish; the closer together the timin’ is, the fresher and better it’ll all be. After the time is up, mix in the rest of the ingredients, and boom, chimichurri done.
Finally, once everything’s prepared, toast up a sesame seed hamburger bun, then fill it to burstin’ with your crawfish, and top with chimichurri. And there you have it, the Redneck Lipstick BBQ lobster roll.
That’s gonna be all for now; let us know in the comments below where you’d like to see the truck head to next, and how you’d complete the sentence, “BBQ That_____.”
Recipe for the Redneck Lipstick “Lobster” Roll
½ pound lobster, shrimp, or crawfish
1 sesame seed hamburger bun
2 sticks of butter (for poaching)
Lemon juice, to taste
Redneck Lipstick seasoning, to taste
Redneck Lipstick Hot and Spicy, to taste
¼ cup red wine vinegar
¼ cup fresh lime juice
½ teaspoon salt
2 finely cut garlic cloves
1 small shallot, finely cut
1 red chile or jalapeno, finely cut (optional)
1 cup cilantro, finely cut
1 cup parsley, finely cut
2 tablespoons oregano, finely cut
½ cup good extra virgin olive oil
Begin by removing your shellfish meat from the shell. Heat a large, heavy-bottom pan over medium high heat, dropping in the butter when heated. Baste shellfish in butter with a squeeze of lemon until cooked through, then remove pan from the heat. Let cool, then add a desired amount of Redneck Lipstick seasoning, and Redneck Lipstick Hot and Spicy.
For the chimichurri, combine vinegar, lime juice, salt, garlic, shallot, and chile in a bowl, then cover and let sit for 10-15 minutes. Once rested, add remaining ingredients. Prepare this before your crawfish, as the less time it sits complete, the better it’ll taste.
Toast your bun, then add meat, top with chimichurri, and serve.