*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a classic New England sandwich best served on a regular ol' hot dog bun which I prefer grilled. (Pepperidge Farm is my favorite) I use big, meaty chunks of fresh lobster, no onion or herbs, and just a bit of lemon juice. I could eat this every day--if lobster wasn't so pricey!
We had a good portion of leftover lobster and I heard that lobster doesn't reheat well so I thought of a lobster sandwich that I had at Neiman Marcus for lunch one day. This recipe is FAR better then what Neiman Marcus offers. SO simple but yet, so delicious. I brought fresh French bread from the bakery and toasted it prior to dressing the sandwich. The next time we have lobster I plan on buying too much again, just so that I can have this sandwich the next day!!!
Delicious! I marinated the lobster meat(after cooking) in butter with a little lemon juice and garlic powder for a few minutes, then drained off the mixture before adding it to the mayo/onion/celery dressing. I served it open-faced on toasted slices of French baguette bread with lettuce. Everyone loved it!!!
One of the few things I miss about Long Island is going out to Montauk and having Lobster Rolls. When I found this recipe I had to try it! Instead of using lobster meat I also used immitation crab meat like a previous reviewer posted and also mild green tabasco sauce and it was Outrageous!! The lime gives it a nice flavor. Would also be nice to serve with crackers for get togethers. These will be the only Lobster Rolls I will ever make! Thank You for sharing this recipe :)
Absolutly wounderful recipe...even though I cheaped out and used large shrimp instead of lobster meat. (I thought I'd leave this review since so many people talked about the price of lobster.) I seasoned a pot of water with salt, pepper corns, bay leaf and two lemons cut in half. Simmer water, add shrimp then immediatly shut off heat. Cover and let sit for ten minutes, perfect shrimp every time. then shock in ice bath, peal then follow recipe as previously stated. (cut shrimp to desired chunkyness) enjoy!!
This was amazing! We bought lobster tails for V-Day that were just too big to eat and I had no idea what to do with the leftovers since I have bad luck reheating lobster. So I tried this recipe since it stays cold. I'm so glad I did! I did make a few changes: I had about a 1/2 Lb. of lobster I used all the mayo (light) I used 1 Tab lemmon not lime I substituted a dash of celery salt becuase I don't like celery I added about 4 dashes more hot pepper sause and I put it in a tortilla with lettuce (and no butter)as a wrap. I can't see myself spending 20 a pound just for this but if I ever have leftover lobster again this is the perfect way to eat it! And if you have a fancy party this would make an unbelievable appitizer.
We were at an Asian Mkt in So Cal and they had a special for the nite...kingsize 5 LB. LIVE lobsters 5.99 a pound... They would steam it for us. It was a done deal! We already had dinner so I decided to look on this site for something for tomorrow and low and behold I found this recipe! IT WAS FABULOUS! I was thrilled we even had a little leftover for the next day. I didn't alter a thing. Thanks for the great recipe.