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Lobster Rolls

Lobster Rolls

Coastal Living SEPTEMBER 2005

  • Yield: Makes 4 servings

Ingredients

  • 2 cups coarsely chopped cooked lobster meat
  • 1/3 cup mayonnaise
  • 1 rib celery, finely chopped
  • 1 shallot, minced
  • 1 tablespoon lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • 4 top-split hot dog buns
  • 1/4 cup butter, melted

Preparation

Combine first 6 ingredients in a medium bowl; cover and chill until serving.

Heat a large nonstick skillet over medium-high heat. Brush buns on all sides with melted butter. Cook 1 to 2 minutes on each side or until browned. Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends Cloudy Bay Sauvignon Blanc ($22).

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