Recipe courtesy of Jeff Mauro
From:
Food Network Magazine
Lobster Rolls
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 470
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 58 g
- Cholesterol
- 451 mg
- Sodium
- 1647 mg
"This baby is the best at-home lobster roll in existence."
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 470
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 58 g
- Cholesterol
- 451 mg
- Sodium
- 1647 mg
Ingredients
Directions
- Fill a large bowl with ice and water. Steam the lobsters in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in the ice bath. Remove the tail and claw meat, then chop.
- Mix the chopped lobster, tarragon, celery and lemon juice in a medium bowl. Fold in the mayonnaise and season with salt and pepper.
- Brush the rolls with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and top with the chives. Serve immediately with lemon wedges.
