Lobster Rolls
"My first lobster roll! (I was compelled to make it on French bread due to where I reside, otherwise the family would have thought me delusional.)"
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 lbs cooked lobsters, tails (about 4 tails) or 1 1/2 lbs lobster meat (about 4 tails)
- 1⁄2 cup helllman's mayonnaise
- 3 tablespoons fresh lemon juice (I reduced and added a pinch of zest)
- 2 celery, inner stalks and leaves, finely chopped
- 2 tablespoons chopped fresh parsley leaves (your choice) or 2 tablespoons chopped chives (your choice)
- 1 garlic clove, smashed
- salt & freshly ground black pepper
- 4 tablespoons butter (1/2 stick)
- 4 rolls, split and lightly toasted
directions
- Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley or chives and salt and pepper to taste.
- Place lobster salad in refrigerator for 5 to 10 minutes to allow the salad to absorb the flavorings.
- Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very aromatic, remove the garlic clove and discard it. Add the rolls, face down, to the pan and cook in the garlic butter until golden. Flip rolls over to the other side and cooking until golden and cripsy.
- Add the lobster filling to inside of the rolls and serve.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
