Sunday, March 13, 2016

#3795 - Lobster Rolls

(by Shirley McNevich)

1 1/2lbs. cooked lobster meat
1/2 cup mayo
3 TBSP fresh lemon juice
2 celery ribs (finely chopped; use the inner ribs of the celery, and include the celery leaves when chopping)
2 TBSP chopped fresh parsley
salt (to your taste)
fresh ground black pepper (to your taste)
good quality sub rolls
a little melted butter

Cut the lobster meat into bite sized chunks. In a bowl add lobster chunks, mayo, chopped celery, lemon juice, chopped parsley and salt/pepper--stir carefully until combined. Cover the bowl with Saran wrap and refrigerate until cold. When ready to serve, cut the sub rolls, brush the insides of the rolls with melted butter and fill each sub roll with the lobster mixture. Recipe can be doubled, tripled, etc.

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