Lobster Rolls

These seafood sandwiches are great for summer picnics. Chunks of lobster meat are mixed with mayonnaise, onions, peppers, lemon, and hot sauce, then stuffed into hollowed-out Frenchbread to create a light lunch that will please shellfish lovers. When toting the dish, wrap each roll in plastic wrap. They’ll keep for up to two hours in an insulated cooler.


  • 4 8-ounce fresh or frozen lobster tails
  • 2/3 cup mayonnaise or salad dressing
  • 4 green onions, thinly sliced
  • 2 tablespoons finely chopped red sweet pepper
  • 2 teaspoons finely shredded lemon peel
  • 2 teaspoons lemon juice
  • Several drops bottled hot pepper sauce
  • 8 6-inch pieces baguette-style French bread, halved lengthwise, or 8 hoagie buns, split
  • 8 romaine leaves


Thaw lobster tails, if frozen. In a large saucepan cook lobster tails, uncovered, in boiling water for 8 to 12 minutes or until shells turn bright red and meat is tender; drain. (Cook lobster half at a time if necessary.) Let stand about 20 minutes or until cool enough to handle. Remove and discard shells. Coarsely chop meat (you should have about 4 cups).

  1. In a medium bowl combine lobster meat, mayonnaise, green onions, sweet pepper, lemon peel, lemon juice, and hot pepper sauce. Cover and chill for 1 hour.
  2. Hollow out the bottom half of each baguette, leaving a thick shell. Line the bottom of each baguette with a romaine leaf; spoon lobster mixture on top of romaine. Place top half of baguette on lobster mixture. Makes 8 servings.
  3. To Tote: Wrap each lobster roll in plastic wrap. Transport in an insulated cooler with ice packs. Serve within 2 hours.
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Posted by on Apr 20 2010 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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