Lobster Rolls

From Paula Dean

Yield: 4 servings ( Serving Size: Sandwhiches )
Community Recipe from

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Ingredients

  • 4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
  • 1/2 cup mayonnaise
  • 3 tablespoons freshly squeezed lemon juice
  • 2 inner celery stalks and leaves, finely chopped
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • 4 rolls, split and lightly toasted
  • Melted butter, for brushing

Preparation

  1. Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.

  2. Cook's Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.

  3. Brush cut sides of the rolls with melted butter and fill with the lobster salad.
August 2010

This recipe is a personal recipe added by aggiegirl96 and has not been tested or endorsed by MyRecipes.

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