Lobster Rolls
- Level: Easy
- Yield: 2 to 4 main-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 315
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 137
- Sodium
- 745
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
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.