Lobster Rolls

Lobster Rolls

A taste of New England indulgence — right here in Acadiana. Tender lobster in a lemony dressing, piled into a garlicky toasted bun. Ready in 30 minutes and feels like a special occasion every single time. ~Foodies of Lafayette

Cook Time: 30 mins

Ingredients:

Lobster Filling:

• 2 lobsters, cooked
• ⅓ cup celery, diced
• ¼ cup green onions or chives, thinly sliced (green parts only)
• ¼ teaspoon Old Bay Seasoning
• 1 teaspoon Louisiana Hot Sauce
• 2 tablespoons Duke's Mayonnaise
• Black pepper to taste
• Zest of 1 small lemon
• Juice of ½ lemon

Buns:

• New England-style buns or brioche hot dog buns
• Graze Acadiana EVOO
• 2 cloves garlic, halved crosswise

Garnish Options:

• Green onions, chives, or fresh tarragon

Directions:

1. Preheat oven to 450°F.
2. Dice celery, thinly slice green onions, zest the lemon, and break down the lobster tails and claws into chunks.
3. Combine lobster, celery, green onions, Old Bay, hot sauce, mayonnaise, black pepper, lemon zest, and lemon juice in a bowl. Cover and refrigerate.
4. Split buns if not already split — do not cut all the way through. Arrange on a parchment-lined baking sheet and brush with Graze Acadiana EVOO. Toast in the oven for about 8 minutes.
5. Remove buns from oven and rub the cut side of a garlic clove all over the toasted bread.
6. Fill each bun generously with the lobster salad and garnish with your choice of green onions, chives, or fresh tarragon.

Source:

Foodies of Lafayette