Lobster Roll

5 Reviews
ADD YOUR REVIEW
Yield
4 servings
July 2001
RECIPE BY Cooking Light

We might be a little biased, but we think this is the best lobster roll recipe of all time. This is the classic New England lobster roll recipe: a basic hot dog bun filled with lobster salad. There are no fancy seasonings here; the lobster is showcased in a simple mayonnaise dressing. This salad is also great over greens for a main dish.

Ingredients

  • 4 cups cooked lobster meat, cut into bite-size pieces
  • 1/2 cup low-fat mayonnaise
  • 1/4 cup chopped green onions
  • 1 tablespoon chopped celery
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • Dash hot sauce
  • 4 hot dog buns

Nutritional Information

  • Calories 352
  • Caloriesfromfat 13%
  • Fat 5.2g
  • Satfat 0.7g
  • Monofat 0.6g
  • Polyfat 2.2g
  • Protein 42.1g
  • Carbohydrate 31.2g
  • Fiber 1.2g
  • Cholesterol 136mg
  • Iron 2.1mg
  • Sodium 1516mg
  • Calcium 175mg

How to Make It

Combine first 7 ingredients. Spoon 3/4 cup salad into each bun.

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Ratings & Reviews

KissyCat's Review

mikegallo
May 31, 2012
If the recipe calls for 4 cups of lobster meat and yields 4 servings, shouldn't each serving be at least 1 cup full of the mixture?

mikegallo's Review

KissyCat
June 07, 2012
i made this with shrimp i picked up cooked already from whole foods and was great for a weekend lunch.

cooke1's Review

VickiBurke
August 19, 2011
I live in New England so I've had my share of lobster rolls. I read a Maine magazine article naming the state's restaurants with the best lobster rolls. so in my travels I went around to most of those restaurants, and nothing was as yummy as this recipe! This is by far the best lobster roll recipe I have come across. I have been making this recipe since it was first published in 2001. Most other recipes are either too plain or have too much mayo and other ingredients that you taste instead of the lobster.

julie08's Review

cooke1
June 04, 2012
N/A

Very good

julie08
May 28, 2016
My whole family really enjoyed these. The only thing I would suggest is to make sure your Lobster meat is dry after shelling it and rinsing. It would have not been a little watery if I had. Otherwise the recipe is spot on. I used regular Hellmans and Franks hot sauce. If you use extra hot sauce, I suggest taking away a tiny bit of salt.