• 11 Ratings

Serve this sophisticated New England lobster roll recipe for alfresco meals and summer celebrations. Since the seafood recipe is served chilled, this New England roll is Maine-style (rather than Connecticut).

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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).

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  • 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.

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  • 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.

To Tote:

Wrap each lobster roll in plastic wrap. Transport in an insulated cooler with ice packs. Serve within 2 hours.

Nutrition Facts

575 calories; 19 g total fat; 3 g saturated fat; 9 g polyunsaturated fat; 6 g monounsaturated fat; 62 mg cholesterol; 1197 mg sodium. 462 mg potassium; 73 g carbohydrates; 5 g fiber; 6 g sugar; 27 g protein; 0 RE vitamin a; 437 IU vitamin a; 9 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 149 mcg folate; 2 mcg vitamin b12; 162 mg calcium; 4 mg iron;

Reviews

11 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2