Cape May Lobster Rolls
Nothing says Summer like lobster rolls!
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Servings: 6 servings
Calories: 254kcal
Ingredients
- 2 tablespoons finely diced red onion
- 2 tablespoons finely diced celery
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- dash of hot sauce like Tabasco or Crystal, not Frank's or Sriracha, optional
- 1 teaspoon finely minced parsley
- ¼ teaspoon white pepper *see note
- ¼ teaspoon salt
- 1 lb cooked and cleaned lobster meat cut into bite-sized pieces (*see note)
- 4 New England style top split hot dog buns *see note
- 4 tablespoons salted butter softened
Instructions
- Place the onion, celery, mayonnaise, lemon juice, hot sauce parsley, white pepper and salt in a bowl and whisk to combine.
- Gently fold in the lobster meat, then cover and chill until ready to serve. It will keep in the refrigerator for up to two days.
- Preheat a griddle or large pan on low heat. Butter the sides of each bun and toast them in the pan until golden and crisp on each side.
- Mix the lobster salad well, then spoon it into the buns and serve immediately.
Notes
- Do not substitute black pepper for white pepper in this recipe - it's too strong. If you don't have any just leave it out altogether.
- You can purchase already cooked and cleaned lobster meat or use the meat from about 3 medium lobsters or 4 medium lobster tails.
- If you can't find New England style buns, use top split hot dog buns. The brioche buns are especially good.
- You can easily stretch this recipe to make 6 lobster rolls. They will contain less meat but will still have plenty and be delicious!
Nutrition
Calories: 254kcal | Carbohydrates: 15g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 119mg | Sodium: 663mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg