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Lobster Roll Recipe

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This recipe for Lobster Roll, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Olson
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 live 1 to 1 1/4 pound lobsters
1/2 cup mayonnaise, plus additional if necessary
salt and freshly ground black pepper
4 New England style split top hot dog rolls
4 tablespoons melted butter
4 large green lettuce leaves

Directions:
Directions:
Bring a large pot of salted water to a boil. Cook the lobsters by boiling or steaming them in or over the water until they turn bright red and the meat is firm and opaque, 10-15 minutes. Drain and run under cold water. When the lobsters are cool enough to handle, crack the shells and extract the meat. Cut the meat into chunks no smaller than about 3/4 inch. There should be about 5 cups of lobster meat. Refrigerate until cold. In a large bowl, toss the lobster meat with the mayonnaise. Stir gently to combine, adding a bit more mayonnaise if needed to bind the salad. Season with salt and pepper to taste. Heat a griddle or cast iron skillet over medium heat. Brush the crustless sides of the rolls with butter, place on the griddle, and toast, turning once, until both sides are golden brown, about two minutes per side. Place a lettuce leaf inside each roll, fill with lobster salad, and serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is from Harraseeket Lunch and Lobster Company in South Freeport, Maine.

 

 

 

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