Lobster rolls
 
Prep time
Cook time
Total time
 
Have your fishmonger steam the lobsters for you and use a rolling pin to get the meat
Author:
Recipe type: Main
Cuisine: American
Serves: 4 lobster rolls
Ingredients
  • 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
Instructions
  1. Cut the lobster tails into bite sized pieces. I like to leave the claws whole, but cut if desired. Set lobster aside.
  2. In a small bowl, combine the Mayonnaise, celery and capers. Pour over the lobster and stir to combine. Refrigerate until ready to use.
  3. 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.
  4. 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/