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Diamond Lobster Rolls

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Carol Hannagan

"My husband and I have been in the seafood business for 15 years. This a a recipe that we have on our market & cafe menu. It is easy and delicious! We recommend asking your local fish monger for 'fresh still lobsters.' These lobsters are fresh but not alive (recently deceased, to put it kindly). It is much less expensive for those that are land-locked. I serve this as a main course but for lunch or a snack I forgo the lettuce, tomato, & cheese and serve it open-faced on half a bun to lighten it up a bit. Enjoy!"
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25 m servings 369 cals
Original recipe yields 6 servings (6 rolls)

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  • Prep

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  1. Spread butter lightly over the insides of the buns. Transfer to a toaster oven; toast until light golden brown, about 5 minutes. Line toasted buns with romaine lettuce.
  2. Stir mayonnaise, lime juice, garlic, basil, hot sauce, salt, and pepper together in a bowl. Add red onion, red bell pepper, and celery. Fold in lobster gently.
  3. Stuff lobster filling into buns. Top with tomato slices and a light sprinkle of Cheddar cheese and dill.


  • Cook's Note:
  • Substitute lemon juice for the lime juice if preferred.

Nutrition Facts

Per Serving: 369 calories; 11.6 g fat; 26.2 g carbohydrates; 38 g protein; 126 mg cholesterol; 916 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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