Lobster rolls
Author: Erin Berdan
Recipe type: Main
Cuisine: American
Serves: 4 lobster rolls
- 2 1-1/4 to 1-1/2 pound lobsters, steamed, cooled and shelled
- 1 Tbsp. mayonnaise
- 1 stalk celery, diced
- 1 Tbsp. nonpareil capers, drained
- 4 leaves Bibb lettuce
- 4 hot dog buns, preferably top sliced or New England style
- Butter, to toast the buns
- Cut the lobster tails into bite sized pieces. I like to leave the claws whole, but cut if desired. Set lobster aside.
- In a small bowl, combine the Mayonnaise, celery and capers. Pour over the lobster and stir to combine. Refrigerate until ready to use.
- Heat a pan over medium low heat. Butter the sides of the buns and toast until golden brown on both sides. Remove to a platter.
- Line each bun with a lettuce leaf then pile high with lobster. 2 lobsters usually makes about 4 lobster rolls.
Recipe by white plate blank slate at https://whiteplateblankslate.com/lobster-rolls/
3.5.3226