Description

My quick version of a New England classic! This recipe is easy enough for your busiest weeknights!

Ingredients

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

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Instructions

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.

So simple, right?! We served our rolls with potato chips and pickle spears…and they were a BIG hit! I love a summer supper that doesn’t require my oven to turn on or my kitchen to get hot.

Notes

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!