Lobster Rolls
Recipe from Better Homes and Gardens

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


Lobster Rolls

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Servings: 8 servings
Prep Time: 20 mins
Total Time: 1 hr 40 mins
Related Categories: Lobster, Lobster Salad, Lunch Sandwiches
 
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Ingredients
  • 4  8-ounce
    fresh or frozen lobster tails
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  • 2/3  cup
    mayonnaise or salad dressing
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  • 4 
    green onions, thinly sliced
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  • 2  tablespoons
    finely chopped red sweet pepper
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  • 2  teaspoons
    finely shredded lemon peel
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  • 2  teaspoons
    lemon juice
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  •   Several drops
    bottled hot pepper sauce
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  • 8  6-inch pieces
    baguette-style French bread, halved lengthwise, or 8 hoagie buns, split
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  • 8 
    romaine leaves
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Directions
1.
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).
2.
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.
3.
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
Calories 575, Total Fat 19 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 9 g, Cholesterol 62 mg, Sodium 1197 mg, Carbohydrate 73 g, Total Sugar 6 g, Fiber 5 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 16%, Iron 22%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Classic Lobster Roll
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.

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