"I wanted to make lobster the star, so I cut down on the bread by doing thin slices rolled into a toasted cone shape--the perfect remaking of the traditional lobster roll, and equally easy to eat!"

Peter Callahan
Recipe by Coastal Living July 2015

Gallery

Jonny Valiant; Styling: Linda Hirst

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes 18 to 20 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together mayonnaise and juice of 1/2 lemon in a large bowl; gently stir in diced lobster. Season with salt and pepper to taste. Chill until ready to serve.

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  • Preheat oven to 350°. Trim crusts from bread slices, and cut each diagonally into 2 triangles. Roll triangles into cone shapes, pressing seams to seal, and insert into sugar cones. Bake 5 to 6 minutes or until golden. Let cool completely; fill with lobster salad. Garnish, if desired.

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