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


Recipe Summary

20 mins
1 hr
20 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

  • 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; fat 19g; cholesterol 62mg; saturated fat 3g; carbohydrates 73g; mono fat 6g; poly fat 9g; insoluble fiber 5g; sugars 6g; protein 27g; vitamin a 437.3IU; vitamin c 8.9mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 7.1mg; vitamin b6 0.2mg; folate 149.2mcg; vitamin b12 2.3mcg; sodium 1197mg; potassium 462mg; calcium 161.5mg; iron 4mg.