Lobster Salad Rolls with Shaved Fennel and Citrus

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 6.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.9g
  • Protein: 19.4g
  • Carbohydrate: 24.9g
  • Fiber: 1.9g
  • Cholesterol: 52mg
  • Iron: 1.9mg
  • Sodium: 699mg
  • Calcium: 120mg

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. 1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.
  2. 2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).
  3. 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.
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