Superb Lobster Rolls
Paula Dean
Yield
8 servingsPrep
10 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
lobsters
cooked, or 4 lobster tails |
|
| ½ | cup |
mayonnaise
|
|
| 3 | tablespoons |
lemon juice
freshly |
|
| 2 |
celery
inner celery stalks and leaves, finely chopped |
*
|
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
|
salt and black pepper
to taste |
*
|
||
| 8 |
soft rolls
split and lightly toasted Melted butter, for brushing |
* | |
| * |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
lobsters
cooked, or 4 lobster tails |
|
| 118 | ml |
mayonnaise
|
|
| 45 | ml |
lemon juice
freshly |
|
| 2 |
celery
inner celery stalks and leaves, finely chopped |
*
|
|
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| 0 |
salt and black pepper
to taste |
*
|
|
| 8 |
soft rolls
split and lightly toasted Melted butter, for brushing |
* | |
| 0 | * |
Directions
Remove the meat from the lobsters, chopping any large chunks into bite-size pieces.
In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.
Cook's Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.
Brush cut sides of the rolls with melted butter and fill with the lobster salad.
