Lobster Rolls

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Unless you're on the Maine coast, you're better off making lobster rolls than buying them. You can also serve the lobster salad in avacado halves.


4 1 1⁄2-pound cooked lobsters or 4 lobster tails or 1 1⁄2 pounds lobster meat
1⁄2 cup mayonnaise
3 tablespoons freshly squeezed lemon juice
2 inner celery stalks and leaves, finely chopped
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper
4 rolls, split and lightly toasted
Melted butter for brushing


Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and pepper to taste.

Brush cut sides of the rolls with melted butter and fi ll with the lobster salad.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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