We’ve been eating more live lobster than normal with the cheap sales at H Mart and since DH has learned to steam lobster. (I personally can’t look when he does it but he manages to have a whole conversation with them before dropping them in the pot).
After eating my fill of simply steamed lobsters, I decided to make some lobster rolls. I hope to be eating some genuine lobster rolls when I make a trip later this year to Boston, but until then, here is my version.
I know there’s a butter version and a mayonnaise version. Mine has the slightest bit of mayonnaise, some celery for crunch and color. And of course a lot of lobster chunks, mainly tail and claw meat. These are easy to make with leftover lobster so I can’t quite understand why places charge so much for it.
2 long sandwich rolls or French bread
2 lb cooked lobster meat, cut into small chunks
3 tbsp lowfat mayonnaise
1 celery stalk, finely chopped
ground pepper to taste
lemon juice (optional)
1. Split sandwich rolls in half and lightly toast the bread.
2. In a small bowl, mix the lobster, mayonnaise, celery, ground pepper and lemon juice (if using). Divide lobster filling between the two sandwiches. Serve immediately.
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