Assemble these four-bite lobster rolls right before serving so the bread doesn't get soggy. We like to use mini brioche rolls, but dinner rolls work well, too!
- Prep time 20 minutes
- Total time 45 minutes
Ingredients
Method
In large tall saucepan, pour in enough salted water to cover lobsters (do not add lobsters); bring to rolling boil over high heat. Remove rubber bands from lobster claws. Plunge each lobster headfirst into saucepan; cover and return to boil. Reduce heat and simmer until lobsters are bright red and small legs easily come away when twisted and pulled, 8 to 10 minutes. Let cool enough to handle.
Place 1 lobster on work surface. Twist off tail; using sharp chef 's knife or kitchen shears, remove meat from tail. Crack claws; remove meat from claws. Cut meat into bite-size chunks. Repeat with remaining lobster.
In bowl, stir together mayonnaise, celery, cornichons, all but 2 tsp of the chives, the lemon juice, salt and pepper; stir in lobster.
Halve dinner rolls lengthwise. Using fingers, remove some of the bread from centre of each half, leaving 1/2-inch (1 cm) border around edge; discard centres. Fill each hollow with 2 tbsp of the lobster mixture, packing down gently. Arrange rolls, cut sides up, on platter. Sprinkle with remaining chives. Serve immediately.
Makes 10 rolls.
Nutritional facts per roll: about
- Fibre 1 g
- Sodium 227 mg
- Sugars 1 g
- Protein 7 g
- Calories 116.0
- Total fat 6 g
- Potassium 123 mg
- Cholesterol 20 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 5.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 2.0
