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Lobster Salad Rolls with Shaved Fennel and Citrus

Photo: Randy Mayor; Styling: Mindi Shapiro
Yield 6 servings (serving size: 1 lobster roll)
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.

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

Nutrition 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

How to Make It

  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.