Lobster Rolls

Name: Lobster Rolls
Ingredients: 1 12 lbs cooked lobsters, tails (about 4 tails) or 1 12 lbs lobster meat (about 4 tails); 12 cup helllman's mayonnaise; 3 tablespoons fresh lemon juice (I reduced and added a pinch of zest); 2 celery, inner stalks and leaves, finely chopped; 2 tablespoons chopped fresh parsley leaves (your choice) or 2 tablespoons chopped chives (your choice); 1 garlic clove, smashed; salt & freshly ground black pepper; 4 tablespoons butter (1/2 stick); 4 rolls, split and lightly toasted

9 ingredients

8 steps

Ingredients

1 12 lbs cooked lobsters, tails (about 4 tails) or 1 12 lbs lobster meat (about 4 tails)
12 cup helllman's mayonnaise
3 tablespoons fresh lemon juice (I reduced and added a pinch of zest)
2 celery, inner stalks and leaves, finely chopped
2 tablespoons chopped fresh parsley leaves (your choice) or 2 tablespoons chopped chives (your choice)
1 garlic clove, smashed
salt & freshly ground black pepper
4 tablespoons butter (1/2 stick)
4 rolls, split and lightly toasted

Directions

1

Remove the meat from the lobsters, chopping any large chunks into bite-size pieces.
2

In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley or chives and salt and pepper to taste.
3

Place lobster salad in refrigerator for 5 to 10 minutes to allow the salad to absorb the flavorings.
4

Toss the butter and garlic into a large saute pan and melt the butter.
5

When the butter is melted, bubbly and very aromatic, remove the garlic clove and discard it.
6

Add the rolls, face down, to the pan and cook in the garlic butter until golden.
7

Flip rolls over to the other side and cooking until golden and cripsy.
8

Add the lobster filling to inside of the rolls and serve.