Anyone else wish they were on vacation in Nantucket right now?
Until I can get there again, I’m going to read Elin Hilderbrand and Nancy Thayer’s new novels and eat lobster rolls 🙂 .
I love a lobster roll.
In fact, I’m not sure that I’ve ever seen one on a menu and passed it up.
Typically, I make cold lobster rolls, but often times, when I’m out and about, I order them hot (that’s Andrew’s favorite way to enjoy one!), so the other night, instead of our normal cold version, we made a delicious (and easy!) warm version. We sat on the patio, ate our lobster rolls and pretended we were in Nantucket again.
Bonus, this recipe is really easy to make g-free too! My daughter (with Celiac) enjoyed her lobster roll in a g-free hot dog bun. Simple swap!
Enjoy, friends!
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Hot Lobster Rolls
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 1x
Description
Whether cold or hot, you just can’t go wrong with a lobster roll for dinner. Nothing says “welcome to summer” quite like these delicious sandwiches.
Ingredients
- 16 ounces of fresh lobster, cut into bite sized pieces (crab would work too!)
- about 1/4 cup diced celery (two long stalks)
- 1 red onion, chopped
- 4 cloves of garlic, finely chopped
- 1/2 cup mayonnaise
- the zest and juice of one lemon (about a tablespoon of each)
- a handful of chopped cilantro
- a big pinch of both salt and pepper
- 4 crusty rolls, split
- a handful of breadcrumbs (we used g-free)
- just a little melted butter for drizzling
Instructions
- Preheat your oven to 375 degrees.
- In a mixing bowl, add in your lobster meat, diced celery, chopped red onion, chopped garlic, mayonnaise, lemon zest and juice along with your chopped cilantro, salt and pepper. Stir everything together and then stuff your rolls. After you stuff each roll, place it in a baking dish or on a cookie sheet.
- Once they’re all stuffed (you can get 4 to 6 depending on the size of your rolls and how much you fill each one), sprinkle breadcrumbs down over the tops of each one followed by a little drizzle of butter.
- Pop your rolls in the oven and bake about 30 minutes.
- Remove from oven and serve immediately.
Notes
Since you’re baking this lobster roll in the oven, you don’t need to steam it first.
Charmaine Ng | Architecture & Lifestyle Blog says
Mmm, this looks good! Thanks for ther recipe! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Monica says
Looks delish! We are a gluten free household too – have you found rolls that are good for your lobster rolls?
Mix and Match Mama says
We have been using Udi’s, but they’re not always available right now, so I’ve been saving them more for K to enjoy. They were completely out when I shopped for these rolls, so that’s why she used a hot dog bun instead.
Monica says
Thank you! If you find Glutino English muffins they are fantastic and we use them toasted for burgers and sandwiches. They are delish!!! They are in the freezer section!
Mix and Match Mama says
Thank you, thank you!
Jaime says
Have you and andrew ever thought about having your kids go to MCA. Of have you always known you wanted them in public school? ????????????
Sorry if this is personal but we are looking at maybe moving to mckinney:) so we were just wondering
Mix and Match Mama says
We have talked about it before, but at this time, we’re really happy with the schools in our neighborhood. MCA is an amazing school though!
Rebecca Day says
Shay, where do you find your fresh lobster in McKinney? I’d love to make these, and live in the area!
Mix and Match Mama says
Market Street!
Rebecca Day says
Thanks!! I want to make these this weekend…down in Allen, so I’ll try our Market Street 🙂
Nancy says
Is there any good not “fresh” lobster available in stores that you could substitute? I’ve never cooked with lobster but those look delicious
Mix and Match Mama says
I would ask your fish monger for his suggestion. You can totally substitute crab in this recipe too!
Amanda @ That Inspired Chick says
I have never had a lobster roll before! I feel like it’s time. ? That Inspired Chick