Lobster Salad Roll Recipe 485

CLASSIC LOBSTER ROLLS

Steps:

• Combine mayonnaise, fresh lemon juice, fresh chives, Dijon mustard, and kosher salt and black pepper in a bowl. Add cooked lobster meat (cut into large pieces) and gently toss to coat. Butter sides of split-top hot dog buns and cook in a nonstick skillet until golden and crisp on each side. Line toasted rolls with lettuce leaves and fill with lobster salad.

LOBSTER ROLLS

Steps:

• Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
• In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
• Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

LOBSTER SALAD

Steps:

• In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

NEW ENGLAND LOBSTER ROLL

Steps:

• Place the cooked lobster meat in large bowl.
• In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, hot sauce, and salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
• Brush both sides of rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
• Divide the lobster salad between each roll per your preference. Some serve lettuce under the lobster salad but we like it without, your choice.

EASY CLASSIC LOBSTER ROLLS

Steps:

• Chop the tail into bite sized pieces and place in a large bowl with the claw and leg meat.
• Whisk the mayonnaise and lemon juice in a small bowl and season with salt and pepper to taste. Gently toss the dressing with the lobster meat and set aside.
• Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the hot dog roll in the skillet until golden brown. Flip and toast the reverse side. Repeat with remaining rolls.
• Open each roll and fill with 1/4 of the lobster salad. Drizzle 1 tablespoon melted butter over each roll and top with 1 tablespoon chives. Serve immediately.

EASY LOBSTER ROLL

Steps:

• Bring a large pot to boil. Add the lobster tails and cook for 5-8 minutes until they turn red. Remove from the water and place in an ice bath for 5 minutes.
• Remove the lobster from the ice bath and crack the shells and remove the meat. Cut into large chunks.
• In a medium sized bowl add the lobster, mayonnaise, Dijon Mustard, chives, and salt and pepper to taste.
• Cut the hoagie rolls and add bib lettuce and stuff with lobster mixture. Sprinkle with paprika if desired.

LOBSTER ROLL

Steps:

• Place the lobster meat, mayonnaise, lemon juice, celery, chives, salt and pepper in a bowl. Stir gently to combine.
• Spread the butter onto the outer sides of each bun. Place the buns in a pan or on a griddle over medium heat. Cook for 2-3 minutes per side or until golden brown.
• Divide the lobster mixture among the buns. Serve immediately, garnished with additional chives if desired.

LEARN HOW TO MAKE LOBSTER SALAD WITH THIS SIMPLE RECIPE

Steps:

• Sprinkle Lobster meat with lemon juice ,chill
• Use only crisp lettuce leaves. Wash carefully, roll in clean towel, chill in refrigerator
• Mix mayonnaise with the mustard, season with salt and pepper
• Arrange the lettuce on a pre-chilled salad dish
• Place lobster meat on the lettuce, add a spoonful of dressing to each serving. Sprinkle with paprika.

CLASSIC LOBSTER SALAD

Steps:

• Gather the ingredients.
• Toss the cooked, diced lobster meat with lemon juice and the celery.
• Gently stir in mayonnaise and then season with salt and pepper, to taste.
• Mound the lobster salad on lettuce leaves with a wedge of avocado, cucumber and tomatoes.
• This lobster salad can also be used as the sandwich filling for a lobster roll in a sweet bun or in traditional toasted hot dog buns with lettuce.

LOBSTER ROLL PANZANELLA

Steps:

• Mix together the mayonnaise, tarragon, vinegar, garlic powder, salt, pepper and lemon juice in a large bowl. Add the tomatoes, buns, bacon, scallions and celery to the dressing and toss to coat. Fold in the lobster and avocado. Serve immediately!

MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup mayonnaise, 1/4 cup diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hot dog buns and top with celery leaves.