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Rock and Roll: Lobster Roll Recipe

6 months ago

lobster roll

An ordinary sandwich has nothing on this lobster roll. Held together by mini baguettes, the lobster mix oozes with a flavorful combo that is quite unique from your usual sandwich fillings. Move over Maine lobsters; these native king crustaceans are here to take on the spotlight.

 

Lobster Roll
Makes 4 servings

 

½ cup Low-fat mayonnaise

2 Tbsps Capers, chopped

3 Shallots, finely chopped

2 Tbsps Olive oil

1 Tbsp Chopped tarragon

1 Tbsp Celery, chopped

2 lbs Lobsters, steamed, peeled, and cut into chunks

  • Salt and white pepper, to season

4 Mini baguettes, tops split and toasted

3 Tbsps Melted butter

 

  1. In a bowl, combine mayonnaise, capers, shallots, olive oil, tarragon, and celery. Add in the lobster chunks and season with salt and white pepper. Mix well and set aside.
  2. Meanwhile, brush the mini baguette generously with butter inside and outside of the bread. Put in a toaster oven and heat for two minutes or until toasted.
  3. Divide the lobster mix into four portions and fill each baguette. Best served with a side salad of mixed greens or a bag of chips and a glass of beer.

 

Recipe by Chef Ann San Diego
Photographed by Ron Mendoza

 

Check out these other seafoods that rarely get served

Grilled Pandan Squid with Atsuete Garlic Rice

Moqueca de Peixe

Hot Shrimp and Fruit Salad

Cheesy Salmon Casserole

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