There’s no place like Maine when you’re craving fresh seafood. Though shellfish and crustaceans are abundant along the New England coastline, coastal Maine seafood restaurants are often one and the same. They have large, seafood-centered menus featuring steamed Maine lobster, baked and fried seafood, steaks, burgers and offer consistent beer and wine selections. Robert’s Maine Grill aims to refresh that concept and offers patrons a true farm-to-table experience, sourcing its seafood directly from local fisherman and farmers.
Because purchasing a plane ticket every time a Maine lobster craving strikes would be cost-prohibitive, it’s simple enough to recreate some of New England’s freshest seafood fare at home. Simple buttermilk biscuits stuffed with flavorful lobster salad will transport you immediately to the Maine coastline, wherever you are.
If you’re crunched for time, you can use store-bought buttermilk biscuits instead of making them from scratch and skip the first steps in the recipe.
- 3 ½ cups white flour
- 2 Tbsp baking powder
- 1 Tbsp salt
- 2 Tbsp sugar
- ½ pound of butter, very cold, cut into 1” cubes
- 1 cup buttermilk
- ¼ cup whole milk
- 1oz melted butter to brush on biscuits
- 1 tsp celery salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp black pepper
- 5 buttermilk biscuits
- Softened butter
- 1 head green leaf lettuce
- 1 pound fresh, cooked Maine lobster meat (about four, 1 pound lobsters); cooled and chopped into bite-sized chunks
- Hellman’s Mayonnaise
- 1 tsp slider seasoning
Make the Biscuits:
- ) Add all dry ingredients (flour, baking powder, salt, sugar) into a food processor and pulse until they are thoroughly mixed.
- ) Add the cubed butter and pulse 12-15 times. (At this point the size of the butter chunks should be about the size of split peas.)
- ) Pour flour-butter mixture into a large mixing bowl
- ) Create a hole in the middle of the flour and pour in buttermilk and milk
- ) Slowly fold the mixture into the liquid. Continue until all the milk is incorporated into the flour and the dough is slightly tacky.
- ) Knead the dough 10 times and let sit uncovered for 10 minutes
- ) Roll out the dough to a ½ inch thickness and cut out biscuits. Roll out leftover dough and cut that into biscuits.
- ) Placed on greased cookie sheet and brush with melted butter
- ) Bake at 450 degrees for 4-5 minutes.
Make the Slider Seasoning:
- Mix all ingredients until spice mixture is uniform.
Assemble the sliders:
- ) Slice the buttermilk biscuits in half and spread butter across the inside of the biscuits. Place face down on a heated griddle or cast iron fry pan and toast until golden brown - about 2-3 minutes.
- ) While the biscuits are being grilled, mix the lobster meat with enough mayonnaise to lightly coat every piece of lobster. Mix in about 1 tsp of the lobster slider seasoning mix or to taste.
- ) When the biscuits are done, place a piece of green leaf lettuce on the bottom half of each biscuits so that the lettuce overlaps the biscuit slightly. Top with the lobster salad mixture and then the top half of the biscuit. Serve immediately.