Lobster Rolls

Serve this sophisticated lobster roll recipe for alfresco meals and summer celebrations. All it takes is lobster and French baguette for a lobster roll recipe to seem fancy. Otherwise it's just things already stocked in your kitchen.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 1 hr
  • Stand: 20 mins

Lobster Rolls

Directions

  1. 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).
  2. 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.
  3. 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.

From the Test Kitchen

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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Nutrition Facts (Lobster Rolls)

  • Per serving:
  • 575 kcal ,
  • 19 g fat
  • (3 g sat. fat ,
  • 9 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 62 mg chol. ,
  • 1197 mg sodium ,
  • 73 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 27 g pro.
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