>> Wednesday, July 21, 2010
Since we enjoyed an obscene amount of lobster on Saturday night, we wound up with a decent container of leftovers on Sunday. I decided that some lobster rolls were in order. This recipe makes 2 hearty sandwiches!
1 cup of fully cooked and cooled lobster meat (fresh is best!)
2 stalks of celery, diced
1/3 cup vidalia onion, diced
1/2 cup Hellman's mayonnaise
juice of 1/2 a lemon
1 TBSP fresh chopped parsley
salt and pepper to taste
2 rolls (traditional calls for New England style hot dog rolls) I've used two Italian sandwich rolls, sliced down the top and hollowed out.
2 leaves of Romaine lettuce
Rough chop your lobster meat then combine it with the celery and onion. Whisk together the mayonnaise, lemon juice, parsley, salt and pepper. Add the mayonnaise mixture to the lobster and refrigerate while preparing your rolls.
If you are using the traditional N.E. style hot dog rolls, butter the outsides and grill in a frying pan over medium heat until golden brown (1-2 minutes).
If using larger grinder/sub/hoagie style rolls, slice them down the top- but not in half- and using your finger, pull out some of the bread to create a hollowed center to make room for the filling. Since these rolls are typically crustier on the outside than hot dog rolls, you can't really butter the outsides, but you can still get that buttery yummy taste! Place a 1/2 TBSP of butter into a pan over medium heat and warm the rolls, using tongs to turn them every minute until desired result is achieved.
Line your rolls with a crisp leaf of Romaine lettuce and fill with the lobster salad. Serve immediately.