Lobster Rolls
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 470
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 58
- Cholesterol
- 451
- Sodium
- 1647
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
3 1 1/2-pound lobsters
2 teaspoons minced fresh tarragon
2 stalks celery, finely diced
Juice of 1 lemon, plus wedges for serving
1/2 cup mayonnaise
Salt and freshly cracked pepper
6 potato hot dog buns or New England-style split-top rolls
Salted butter, softened, for brushing
1 tablespoon chopped fresh chives
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.