Classic Lobster Roll
This tasty sandwich is full of fresh lobster in a tarragon dressing. If you like, skip the bun and serve the lobster salad on lettuce leaves.
Ingredients
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Dressing:
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1/2 cup mayonnaise
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2 teaspoons freshly squeezed lemon juice
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1-1/2 teaspoons Dijon mustard
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1 teaspoon olive oil
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3/4 teaspoon chopped fresh tarragon OR: 1/4 teaspoon dried, crumbled
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1/4 teaspoon liquid hot-pepper sauce, or to taste
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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Lobster:
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1 whole lobster, cooked OR: 2 lobster tails, cooked, shelled and meat coarsely chopped (about 2 cups)
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4 soft frankfurter rolls
Directions
1.
Dressing: In a medium-size bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, olive oil, tarragon, hot-pepper sauce, salt and pepper until well blended.
2.
Lobster: Using a rubber spatula, gently fold lobster into dressing until evenly coated. Cover bowl with plastic wrap; refrigerate for at least 1 hour to develop flavors, or up to 6 hours.
3.
Gently open each frankfurter roll; lightly toast. Fill each roll with the lobster mixture.
Nutrition information
Calories 411, Total Fat 27 g, Saturated Fat 4 g, Cholesterol 69 mg, Sodium 857 mg, Carbohydrate 24 g, Fiber 1 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
New England Lobster Roll
If you're not from New England, you may not be familiar with this sandwich served in restaurants and homes up and down the New England coast. It's an easy and delicious way to savor lobster.
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