Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Victoria Abbott Riccardi
Recipe by Cooking Light July 2010

Gallery

Credit: Randy Mayor; Styling: Mindi Shapiro

Recipe Summary test

Yield:
6 servings (serving size: 1 lobster roll)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Nutrition Facts

238 calories; fat 6.2g; saturated fat 0.8g; mono fat 3g; poly fat 1.9g; protein 19.4g; carbohydrates 24.9g; fiber 1.9g; cholesterol 52mg; iron 1.9mg; sodium 699mg; calcium 120mg.
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