Chef Rebecca Charles' Lobster Roll – a delicious recipe with lobsters, mayonnaise, celery, lemon juice, salt, freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Immerse lobsters in rapidly boiling water. Cook about 7 to 10 minutes or until done. Plunge lobsters in ice water for 10 minutes to stop cooking, and cool thoroughly; drain. Separate tail and claws from the body; discard body. Crack shells, and remove meat, discarding shells and cartilage. Chop meat into 1/2-inch pieces.
2
Combine lobster, mayonnaise, and next 4 ingredients. Cover and chill until ready to serve.
3
Melt butter in a large nonstick skillet over medium-high heat. Press open buns, and place in skillet, turning to coat both sides. Cook buns until golden brown on both sides.
4
Fill bun with lobster filling, and sprinkle with chopped chives, if desired. Serve with shoestring French fries and baby lettuce, if desired.
131
kcal
Calories
14
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 (1-pound) lobsters or 1 pound lobster meat, 1/4 cup mayonnaise, 1/4 cup finely chopped celery, 1 tablespoon fresh lemon juice, and more.
Yes, Chef Rebecca Charles' Lobster Roll falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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