Lobster Rolls
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.
Lobster Rolls
Ingredients
- 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
Instructions
- Split sandwich rolls in half and lightly toast the bread.
- 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.