← Back to Search Results
New England
Island Lobster Rolls

Photo by:
Comments: 0
 

Recipe

During the summer months, lobster rolls are by far the most popular lunch item on the Maine coast. When I open the refrigerator and see that we have some lobster left over from dinner the night before, lobster rolls are most definitely on the menu for our lunch! Please save room on the plates for potato chips.

Yield: Serves 4

Ingredients

  • 3 cups diced lobster meat
  • ¼ cup homemade vinaigrette dressing or bottled
  • ½ cup finely diced celery
  • ½ cup mayonnaise, or to taste
  • 2 tablespoons (¼ stick) unsalted butter
  • 4 top-split frankfurter rolls

Directions

1. In a bowl, toss the lobster meat with the dressing. Refrigerate for at least 2 hours.

2. Drain the lobster and discard the dressing. Add the celery and mayonnaise and stir to combine, adding more mayonnaise if needed to moisten well.

3. Melt the butter on a cast-iron griddle or in a large frying pan. Place the rolls in the butter, cut sides down, and toast over medium heat, turning once, until browned on both edges. Fill with lobster salad and serve.


© 2005 Linda and Martha Greenlaw

Note from Cookstr's Editors

Nutritional information does not include homemade vinaigrette dressing. For nutritional information on homemade vinaigrette dressing, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

477kcal (24%)
134mg (13%)
0mg (1%)
102mcg RAE (3%)
461mg
49mg
27g
3g
1g
24g
104mg (35%)
786mg (33%)
8g (38%)
30g (46%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
good-to-the-grain Good to the Grain
by Kim Boyce
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
lucid-food Lucid Food
by Louisa Shafia
flavor Flavor
by Rocco DiSpirito
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
food-to-live-by Food to Live By
by Myra Goodman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
big-fat-cookies Big Fat Cookies
by Elinor Klivans
spice Spice
by Ana Sortun
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?