thepioneerwoman5.0
Lobster Rolls
For the ultimate summer sandwich recipe, make these cold and refreshing lobster rolls. The toasted buns and split and stuffed with creamy, lemony lobster salad.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Remove the shells from the lobster and pick through the lobster meat. Use paper towels to thoroughly pat the meat dry. Chop the meat into very large, recognizable chunks, 1/2- to 1-inch pieces.
2
Place the lobster meat in a large bowl and fold in the mayonnaise, salt, and black pepper. Fold in the celery, lemon zest, lemon juice, chives, paprika, and cayenne pepper, if you like. Cover and refrigerate until ready to use.
3
Brush both cut sides of the split-top buns with the melted butter. Heat a large skillet over medium-low heat. Working in batches if necessary, place the buns cut-side down in the hot skillet. Toast until golden brown on one side, about ⏱️ 1 minute. Flip and toast the other side until golden brown, ⏱️ 30 seconds to ⏱️ 1 minute more.
4
Divide the filling among the buns. If you like, drizzle with melted butter and sprinkle with chives, black pepper, and paprika before serving.
Nutrition Facts
calories
268 Calories
fat Content
12 g
fiber Content
1 g
sugar Content
3 g
sodium Content
613 mg
protein Content
17 g
trans Fat Content
0 g
cholesterol Content
109 mg
carbohydrate Content
22 g
saturated Fat Content
4 g
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