Lobster Salad Rolls with Grapes, Pine Nuts and Tarragon

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  • Yield: 4 servings
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3 cups lobster meat*, fresh or frozen

1 cup green seedless California grapes, halved

1/2 cup chopped celery

1 tablespoon chopped parsley

3 tablespoons toasted pine nuts

2 tablespoons minced shallots

1 tablespoon champagne or white wine vinegar

1 tablespoon lemon juice

1 tablespoon chopped fresh tarragon

3 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

4 each soft artisan rolls, split horizontally

4 each leafs of red lettuce, washed and dried


  1. In large bowl combine lobster, grapes, celery, parsley and pine nuts. Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt and pepper. Pour over the lobster mixture and gently toss to combine. Line the rolls with lettuce and fill with lobster salad.
  2. *Large shrimp may be substituted.
  1. Nutritional analysis per serving: Calories 375; Protein 28 g; Carbohydrate 31 g; Fat 16 g; 38% Calories from Fat; Cholesterol 78 mg; Sodium 778 mg; Fiber 2.4 g.