Recipes and Cooking Fish Recipes Shellfish Lemony Lobster Rolls Be the first to rate & review! This easy lobster roll recipe is best served on a toasted bun with plenty of fresh lemon juice. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on January 9, 2023 Print Rate It Share Share Tweet Pin Email Photo: Katlyn Moncada Prep Time: 35 mins Chill Time: 1 hr Total Time: 1 hr 35 mins Servings: 4 Jump to Nutrition Facts Our Test Kitchen tested this recipe with both frozen cold water lobster tails and spiny lobster tails. Both were delicious and worked well in the filling. We also added fresh lemon zest to the lobster filling to add bright, citrusy flavor. Save the lemon wedges for adding a squeeze just before serving. Ingredients 16 ounces fresh or frozen lobster tails 1/3 cup mayonnaise 1/4 cup finely chopped celery 2 medium (4-1/8" long) green onions, thinly sliced 1 tablespoon finely chopped red pepper 1 teaspoon lemon zest 1 teaspoon lemon juice 1/4 teaspoon black pepper 1/8 teaspoon salt 1 dash cayenne hot pepper sauce 4 6-inch baguettes French bread or 4 hoagie buns, split 2 tablespoons melted butter 4 leaves romaine lettuce Lemon wedges Directions 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 2 cups). You can also use 4 - 4 oz lobster tails. If using smaller tails, adjust cooking time to 5 - 8 minutes. In a medium bowl combine lobster meat, mayonnaise, celery, green onions, sweet pepper, lemon peel, lemon juice, salt, pepper, and hot pepper sauce. Cover and chill for 1 hour. Preheat broiler. Hollow out the bottom half of each baguette, leaving a thick shell. Arrange baguettes on a baking sheet and brush cut sides with melted butter. Broil 1 to 2 minutes or until toasted. 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. Serve with lemon wedges. Rate it Print Nutrition Facts (per serving) 1477 Calories 32g Fat 224g Carbs 75g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1477 % Daily Value * Total Fat 31.6g 41% Saturated Fat 8.3g 41% Cholesterol 124.9mg 42% Sodium 2932.3mg 127% Total Carbohydrate 223.8g 81% Dietary Fiber 11.2g 40% Total Sugars 24.2g Protein 74.8g Vitamin D 0mcg 0% Vitamin C 37.3mg 186% Calcium 313.9mg 24% Iron 18.1mg 100% Potassium 934.1mg 20% Fatty acids, total trans 0.3g Vitamin D 1.3IU Alanine 1.7g Arginine 2.7g Ash 11.2g Aspartic acid 3.2g Caffeine 0mg Carotene, alpha 2.9mcg Choline, total 47mg Copper, Cu 1.2mg Cystine 0.3g Energy 6182.9kJ Fluoride, F 1.4mcg Folate, total 541.8mcg Glutamic acid 5.3g Glycine 1.8g Histidine 0.6g Isoleucine 1.5g Leucine 2.4g Lysine 2.7g Methionine 0.9g Magnesium, Mg 201.3mg Manganese, Mn 2.6mg Niacin 25.4mg Phosphorus, P 713.8mg Pantothenic acid 2.5mg Phenylalanine 1.3g Phytosterols 4.3mg Proline 1g Retinol 57.1mcg Selenium, Se 183.9mcg Serine 1.2g Starch 179.5g Theobromine 0mg Threonine 1.2g Vitamin E (alpha-tocopherol) 2mg Tryptophan 0.4g Tyrosine 1g Valine 1.5g Vitamin A, IU 1886.3IU Vitamin A, RAE 141.8mcg Vitamin B-12 4.6mcg Vitamin B-6 0.7mg Vitamin K (phylloquinone) 75mcg Water 302.8g Zinc, Zn 12.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.