Lobster Rolls

Serve these sophisticated lobster sandwiches for alfresco meals and summer celebrations.

Lobster Rolls
20 mins
by 5.0 5  people
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  • 4 8 ounces fresh or frozen lobster tails
  • 2/3 cup mayonnaise or salad dressing
  • 4 green onions, thinly sliced
  • 2 tablespoons finely chopped red sweet pepper
  • 2 teaspoons finely shredded lemon peel
  • 2 teaspoons lemon juice
  • Several drops bottled hot pepper sauce
  • 8 6 inch piece baguette-style French bread, halved lengthwise, or 8 hoagie buns, split
  • 8 romaine leaves
Thaw lobster tails, if frozen. In a large saucepan cook lobster tails, uncovered, in boiling water for 8 to 12 minutes or until shells turn bright red and meat is tender; drain. (Cook lobster half at a time if necessary.) Let stand about 20 minutes or until cool enough to handle. Remove and discard shells. Coarsely chop meat (you should have about 4 cups).
In a medium bowl combine lobster meat, mayonnaise, green onions, sweet pepper, lemon peel, lemon juice, and hot pepper sauce. Cover and chill for 1 hour.
Hollow out the bottom half of each baguette, leaving a thick shell. Line the bottom of each baguette with a romaine leaf; spoon lobster mixture on top of romaine. Place top half of baguette on lobster mixture. Makes 8 servings.


  • To Tote:

    Wrap each lobster roll in plastic wrap. Transport in an insulated cooler with ice packs. Serve within 2 hours.

nutrition information

Per Serving: cal. (kcal) 575, Fat, total (g) 19, chol. (mg) 62, sat. fat (g) 3, carb. (g) 73, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 9, fiber (g) 5, sugar (g) 6, pro. (g) 27, vit. A (RE) 0, vit. A (IU) 437.31, vit. C (mg) 8.86, Thiamin (mg) 0.71, Riboflavin (mg) 0.52, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.25, Folate (g) 149.18, Cobalamin (Vit. B12) (g) 2.26, sodium (mg) 1197, Potassium (mg) 462, calcium (mg) 161.55, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
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