Downeast Lobster Roll Recipes
LOBSTER ROLLS
To be truly authentic, melt a tablespoon of butter in a skillet and toast the outsides of the buns before filling with the cool lobster. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 sandwiches.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.
Nutrition Facts : Calories 354 calories, Fat 12g fat (2g saturated fat), Cholesterol 133mg cholesterol, Sodium 887mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
DOWNEAST LOBSTER ROLL
That Maine-iac has me dreaming of my favorite summertime treat! Use any type of roll you like for this recipe. In the northeast the hotdog rolls are flat on the sides and split on the top. Hotdog rolls and fresh Kaiser rolls are what I usually grill for this sandwich. Enjoy!!
Provided by Aroostook
Categories Lobster
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayo and lobster, S& P to taste.
- Set aside.
- Split and butter roll.
- Grill roll in a fry pan until until crisp and golden brown.
- Remove from heat.
- Add a bed of lettuce to roll and top with lobster salad.
- Eat immediately while roll is still warm.
- Serve with thick slices of tomato and a half dozen olives on the side.
MAINE COAST LOBSTER ROLLS
Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.
Provided by The New York Times
Categories lunch, main course
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
- As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams
LOBSTER ROLL
Lobster rolls are one of my favorite treats and so simple to prepare. You can purchase the lobsters already cooked or you can boil them yourself. If you chose the latter, boil lobsters according to recipe #126937.
Provided by dojemi
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove meat from lobsters and chop into bite size chunks.
- Add celery.
- Add mayonnaise a bit at a time, so as not to make it to moist (better with just a tad of mayo).
- Add salt and pepper, to taste.
- Mix well.
- Place lettuce leaf in each roll.
- Mound lobster salad into each roll.
- Enjoy!
Nutrition Facts : Calories 275.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 143.5, Sodium 698.8, Carbohydrate 24.2, Fiber 1.5, Sugar 3.5, Protein 32.8
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