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
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.