Lobster Rolls with Creamy Dijon Sauce
Published by Robert Rose
This famous sandwich of Maine is so good and makes a nice special occasion sandwich to serve. If you’re purchasing precooked, shelled lobster meat, you’ll need about 1¼ lbs (625 g) for this recipe.
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
Taste and TextureCreamy, Savory
Type of DishSalad, Sandwich
- 2 1½ to 1¾ lbs (750 to 875 g) live lobsters (see Notes)
- 1/3 cup Homemade Mayonnaise or store-bought 75 mL
- 2 tbsp Dijon mustard 30 mL
- 1/3 cup diced celery 75 mL
- 1 tbsp minced onion 15 mL
- 1 tsp lemon zest 5 mL
- 2 tsp freshly squeezed lemon juice 10 mL
- ¼ tsp cayenne pepper 1 mL
- 4 small hoagie rolls, split and toasted
In a large kettle or Dutch oven of boiling water, boil lobsters for 8 to 10 minutes until meat feels just firm when you move the tail. Drain and let cool.
Remove meat from lobster shell, tail and claws, and coarsely chop. Set aside.
In a large bowl, stir together mayonnaise, Dijon mustard, celery, onion, lemon zest, lemon juice and cayenne pepper. Add lobster meat, tossing gently. Spoon mixture equally into hoagie rolls.
2011 Alison Lewis