LONGWOOD, Fla. — Let's get tropical, ya'll.
Chef Steve Nulph, the man in charge of the Without a Paddle stationary food truck on Wekiva Island in Longwood, creates a lobster "roll" that isn't a roll at all.
“Oh yea, I'll be here forever,” Nulph says, laughing, “as long as we have a trailer here.”
Chef has known the Wekiva Island staff for more than 20 years.
“This is my home,” he says, proudly. “I was 19 years old, and I was like, 'I'm going to go to a restaurant job,' and within two years, I was managing restaurant jobs, and it hasn't stopped since then.”
Out of all the items he spotlighted, the fried lobster sandwich is a no-brainer to feature.
Let's cook!
Sauteed Lobster Tail Sandwich
Ingredients:
- 5- to 6-ounce cold water lobster tail, shell removed, tail left on
- 3-4 tablespoons clarified butter
- Seafood breader (preferably made with corn flour)
- Fresh lemon wedges
- Garlic butter
- 4-inch toasted kaiser roll
Instructions:
- Remove the lobster meat from a 6-ounce Maine lobster tail, leaving the tail shell on the plate for visual effect.
- Cut length-wise slits with a sharp knife down the meat of the tail to spread out the tail meat.
- Drag the tail through the seafood breader or flour, and knock off excess breading.
- To make the garlic butter, melt a stick of butter in the microwave or on the stovetop, and add garlic to suit your taste preference.
- Saute the breaded lobster in the heated clarified butter on both sides until cooked and golden brown. You need about 3-4 tablespoons of the clarified butter in a 10-inch saute pan.
- Drain the clarified butter from the pan, and put the pan back on burner.
- Pour some of the garlic butter over the lobster and baste.
- At the same time, toast the kaiser roll.
- Squeeze the juice from a big wedge of fresh lemon on the lobster.
- Remove the lobster from the pan, and place on the toasted kaiser roll.
Serve with mango slaw and fries.