You guys, 365 days ago, I first shared this post with you from our hotel room on Nantucket while we were here vacationing/house hunting. As much as I really wanted to make this whole “try spending more time on Nantucket in our own place” happen, I really was not sure it would…so needless to say, I basically want to pinch myself right now.
Today, we’re settling into our new ” summer normal”. We are going to the gym, working from home, spending a lot of time outside and exploring in-between. As we continue to settle in here, I thought I’d share this post with you again. Whether you want your roll hot or cold, I have the recipe for you! Do not be intimidated by these sandwiches! They’re actually so super simple to make (and delicious too!). If you don’t have/can’t find lobster, no worries! You can substitute crab or shrimp in your roll too!
Sending you lots of lobster love today! Enjoy!Print
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.
- 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
- 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.
Since you’re baking this lobster roll in the oven, you don’t need to steam it first.
My quick version of a New England classic! This recipe is easy enough for your busiest weeknights!
16 ounces of fresh, steamed lobster, cut into bite sized pieces (crab would work too!)
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
a nice pinch of salt and pepper
4 crusty rolls, split and lightly toasted with a little butter on the inside
2 cups shredded red cabbage
Parsley and/or lemon wedges to garnish
- In a mixing bowl, toss lobster with mayo, lemon juice, lemon zest, salt and pepper. Cover and refrigerate about an hour or so.
- Take each toasted roll and add in some cabbage, lobster meat and garnish with a squeeze of lemon and some parsley.
To get my lobster, I went to the fish monger at my local grocery store and asked for 16 ounces of fresh, steamed lobster to serve four people. He told me it would take 12 minutes, so while he steamed, I shopped. Very easy!