Lobster Salad Rolls with Shaved Fennel and Citrus

Lobster Salad Rolls with Shaved Fennel and Citrus Recipe
Photo: Randy Mayor; Styling: Mindi Shapiro
Bright citrus and licorice notes from the fennel complement the sweet, tarragon-flecked lobster meat. We use New England-style hot dog buns, which are top-split and have an open crumb on the sides.

Yield:

6 servings (serving size: 1 lobster roll)

Recipe from

Cooking Light

Nutritional Information

Calories 238
Fat 6.2 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.9 g
Protein 19.4 g
Carbohydrate 24.9 g
Fiber 1.9 g
Cholesterol 52 mg
Iron 1.9 mg
Sodium 699 mg
Calcium 120 mg

Ingredients

3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4-pound] lobsters)
3 tablespoons canola mayonnaise
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt, divided
2 cups thinly sliced fennel bulb (about 1 medium)
1/2 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
Cooking spray
6 (1 1/2-ounce) hot dog buns

Preparation

1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.

2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

Victoria Abbott Riccardi,

Cooking Light

July 2010
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