Delicious! My lobster tails were a bit small, so I threw in some imitation crab meat. Used fat free mayo, added more cayenne and red onion and served on small loaves of toasted french bread. Yummy!
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.
More From Cooking Light
- Calories: 272
- Fat: 12.3g
- Saturated fat: 3.3g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 2.9g
- Protein: 16.3g
- Carbohydrate: 22.9g
- Fiber: 1.2g
- Cholesterol: 52mg
- Iron: 1.9mg
- Sodium: 629mg
- Calcium: 105mg
- 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
- 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.
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