Lobster Rolls

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr

Yield:
2 to 4 main-course servings
Level:
Easy

Ingredients
  • 1/4 cup mayonnaise
  • 1 small stalk celery, peeled and minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh chives
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 rounded tablespoon minced fresh basil leaves or 2 teaspoons minced dill (optional)
  • 2 cups diced cooked lobster meat (about 14 ounces)
  • 2 teaspoons unsalted butter, room temperature
  • 4 hot dog rolls, New England-style preferred
Directions
  • In a large bowl, mix together the mayonnaise, celery, lemon juice, chives, mustard, parsley, salt, and pepper to taste. If using, add the basil or dill. Using a rubber spatula, gently mix the lobster with the dressing until just combined. Refrigerate for at least 1 or up to 24 hours.

  • When ready to serve, heat a large skillet over medium-high heat. Melt 1 teaspoon of the butter. Add 2 hot dog rolls and toast them on their flat sides, about 30 seconds per side. Repeat with the remaining butter and rolls.

  • Split the rolls open and fill with the lobster mixture and serve.

  • Copyright 2001 Television Food Network, G.P. All rights reserved


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