Lobster Rolls
Part of thriving is eating good food choices and, in most cases, making your own meals so you know what is in them. Recently I had my FIRST EVER Lobster Roll and it was so amazing I had to find a way to make it at home so I could control the amount of mayonnaise that went into the dish.
I found this amazing recipe when preparing my shopping list and just had to try it. It is delicious!
You can try using Old Bay Seasoning instead of the celery seed, salt & pepper. (It’s delicious that way too!)
Now I know some of you are gluten free, so this would still be delicious as a lettuce wrap as well. Try it for a cool light spring/summer dinner idea. Served with sweet potato fries with a little drizzle of honey and sea salt! Yummo!
Let me know if you try this one! Better yet invite me to dinner that night!
Ingredients
- 4 Hoagie Rolls
- 4 tablespoons unsalted butter
- 4 (3-oz) lobster tails
- 1/2 lb peeled/deveined large shrimp
- 1/2 cup mayonnaise
- 1/4 cup celery leaves, coarsely chopped
- 1 rib celery, thinly sliced
- 2 tablespoons green onions, chopped
- Zest and juice of 1 lemon
- 1/4 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Directions
- Cut hoagie rolls in half lengthwise, leaving 1/2-inch uncut. Heat butter in a large nonstick sauté pan on medium-high. Place rolls cut side down in melted butter to toast; cook 1-2 minutes or until golden.
- Remove lobster from the shell. Dice shrimp and lobster into 1/2-inch pieces. Poach in simmering water 3-4 minutes or until lobster and shrimp are opaque. Drain lobster and shrimp; chill until cool enough to handle.
- Combine lobster and shrimp with remaining ingredients. Fill hoagie rolls with seafood mixture and serve.