Lobster Rolls

Lobster Rolls Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
One of the world's most luscious sandwiches, the lobster roll is an affordable way to stretch and enjoy this premium ingredient. The humble hot dog bun is traditional here, an important component that won't upstage the star. You can make the mayo-based lobster filling up to a day ahead and keep it refrigerated until just before serving.

Yield:

8 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Fat 12.3 g
Satfat 3.3 g
Monofat 5.1 g
Polyfat 2.9 g
Protein 16.3 g
Carbohydrate 22.9 g
Fiber 1.2 g
Cholesterol 52 mg
Iron 1.9 mg
Sodium 629 mg
Calcium 105 mg

Ingredients

5 tablespoons canola mayonnaise
1/4 cup finely chopped celery
3 tablespoons minced onion
2 tablespoons whole milk Greek-style yogurt (such as Fage)
1 1/2 teaspoons chopped fresh dill
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 pound cooked lobster meat, cut into bite-sized pieces (about 3 (1 1/2-pound) lobsters)
2 tablespoons butter, melted
8 (1 1/2-ounce) hot dog buns
8 Bibb lettuce leaves

Preparation

1. Combine first 7 ingredients in a medium bowl, stirring well. Add lobster to mayonnaise mixture; toss. Cover and chill 1 hour.

2. Brush butter evenly over cut sides of buns. Heat a large skillet over medium-high heat. Place buns, cut sides down, in pan; cook 2 minutes or until toasted. Line each bun with 1 lettuce leaf; top with 1/3 cup lobster mixture.

Bill and Cheryl Jamison,

Cooking Light

June 2009
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