| Cuisine: American | Type: Main Course | Serves: 2 |
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Source:
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Lobster Rolls & Blueberry Pie |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 pounds cooked lobster meat, chopped rough into 1/2- and 3/4-inch pieces 1/2 celery rib, finely chopped 1/4 cup Hellmann's mayonnaise Squeeze of lemon Pinch of kosher salt and freshly ground black pepper 2 tsp. unsalted butter 2 Pepperidge Farm top-loading hot dog buns Chopped chives for garnish |
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Instructions:
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1. In a large bowl, combine lobster meat, celery, mayonnaise, lemon, salt and pepper and mix thoroughly. Cover and store in fridge until ready to serve. Will last up to 2 days. 2. In a small sauté pan over low heat, melt the butter. Place the hot dog buns on their sides in the butter. Flip the buns a couple of times so that both sides soak up an equal amount of butter and brown evenly. Remove buns from the pan and place them on a large plate. 3. Fill the toasted buns with the lobster salad. Sprinkle with chives and serve with salad, slaw or shoestring fries. |
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Related recipes:
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None |
2012-09-10