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Superb Lobster Rolls

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Paula Dean

YIELD

8 servings

PREP

10 min

COOK

0 min

READY

20 min

Ingredients

1 ½ 680.4
POUNDS G LOBSTERS
cooked, or 4 lobster tails
½ 118
CUP ML MAYONNAISE
3 45
TABLESPOONS ML LEMON JUICE
freshly
2 2
CELERY
inner celery stalks and leaves, finely chopped *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
freshly chopped
0
8 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 135 38% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 357mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 32g
Vitamin A 3% Vitamin C 6%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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