Lobster Rolls (Bay Seafood Seasoning)
This lobster roll recipe is a delicious way to enjoy fresh lobster meat in a light and flavorful salad. The sweet lobster meat is mixed with crunchy celery and bell pepper, creamy mayonnaise, and a hint of Dijon mustard, all nestled in a toasted soft roll. It's a simple and elegant dish that is perfect for a special lunch or dinner.
— Constant Cookbook
Ingredients
- 1 cooked lobster, about 1 1/2 lb.
- 1 celery stalk, finely chopped
- 1/2 small red bell pepper, seeded and finely chopped
- 3 Tbs. mayonnaise
- 1/2 tsp. Dijon mustard
- 1/8 tsp. bay seafood seasoning, plus more, to taste
- Salt, to taste
- 4 soft rolls, split
- 1 to 2 Tbs. unsalted butter, at room temperature
Instructions
- <b>Extract the lobster meat</b>
- Twist off the claws from the lobster body. Using a lobster cracker or mallet, break the shell on each claw and remove the meat. Using a large, sharp knife, cut the lobster in half lengthwise from head to tail. Discard the black vein that runs the length of the body and the small sand sac at the base of the head. Remove the meat from the body and tail. Twist off the small legs where they join the body to check for other chunks of meat.
- <b>Make the lobster salad</b>
- Chop the lobster meat and place in a bowl. Add the celery, bell pepper, mayonnaise and mustard and stir to blend. Add the 1/8 tsp. bay seafood seasoning and stir well. Taste and add more bay seafood seasoning, if desired, and season with salt.
- <b>Toast the rolls</b>
- Heat a fry pan over medium heat. Spread the cut sides of the rolls with the butter. Place the rolls, buttered side down, in the pan and toast until golden brown, about 3 minutes. Transfer the rolls to individual plates, fill with the lobster salad and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).
Yield
Serves 4.
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