66min 4 ppl
Lobster Roll
20 minutes
4 people
Easy≤30 min & ≤6 steps
20 min · 5 steps
Easy: ≤30 min and ≤6 steps
420 kcalper person
Protein 24g
Carbs 26g
Fats 24g
About this dish
Chilled, cooked lobster meat tossed lightly with mayonnaise, celery and lemon and piled into a buttered, toasted split-top roll - the essential taste of a New England summer.
Allergy Info
Dairy, Gluten, Eggs, Celery, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Celery stalksfinely diced1
- Lemon juice1 tbsp
- Chivesfinely chopped1 tbsp
Fish & Seafood
- Lobster meatcooked and picked, chilled400 g
Dairy & Eggs
- Unsalted buttersoftened40 g
Dried Goods
- Hot dog bunssplit-top4
Spices & Seasonings
- Salt0.25 tsp
- Freshly ground black pepperto taste
Oils & Condiments
- Mayonnaise60 g
Utensils
- Mixing bowl
- Frying pan
- Chopping board
- Sharp knife
Method
1
Roughly chop the cooked, chilled lobster meat into bite-sized pieces.
Approx. 6 minutes
2
Gently fold the lobster with the mayonnaise, diced celery, lemon juice, salt and pepper in a mixing bowl, taking care not to break up the meat too much.
Approx. 4 minutes
3
Butter the outer sides of the split-top buns.
Approx. 2 minutes
4
Toast the buttered buns in a frying pan over medium heat for 2 minutes per side until golden.
Approx. 4 minutes
5
Spoon the lobster mixture generously into the toasted buns and scatter with chives to serve.
Approx. 4 minutes
