Lobster Roll

Everyone loves a good lobster roll every now and then! This is actually the perfect dish to make when it’s hot outside because there’s not really any cooking involved. I also made coleslaw as a side dish.

INGREDIENTS for lobster roll: 

- 20 oz uncooked lobster tails, mine were 4 oz lobster tails (you can buy already cooked if you want)

- 1 celery stalk finely chopped

- Half a lemon juiced 

- Buttered lettuce (only if you want) 

- 1 small munch chives finely chopped (I love chives so I put a lot, add to your liking)

- 2 tablespoons mayonnaise 

- Salt and pepper for taste 

- Brioche hotdog buns 

- Butter 

INGREDIENTS for coleslaw: 

- Half green cabbage finely shredded 

- Half red cabbage finely shredded 

- 1 carrot finely shredded 

- 1/2 cup mayonnaise 

- 2 tablespoons apple cider vinegar 

- 2 teaspoons sugar 

- 2 tablespoons Dijon mustard

- Salt and pepper for taste 

INSTRUCTIONS for lobster roll:

1. In a large pot boil water and add salt. 

2. Drop lobster tails in for about 7 minutes 

3. Take lobsters out and let cool for 5 minutes. 

4. Deshell lobster tails, cut into chunks of your liking and put into a medium size bowl. 

5. Add celery, lemon juice, mayonnaise, chives, salt and pepper. 

6. Mix all together thoroughly. 

7. Butter outside of the hotdog buns both sides.

8. With a medium pan, turn heat to medium and warm up buns on both sides. 

9. Assemble your lobster rolls.

*I assembled mine with buttered lettuce in the bun, then added the lobster mix. I also warmed up some butter with salt, pepper and lemon juice and poured it on top of the lobster.

INSTRUCTIONS for coleslaw:

1. In a large bowl combine both cabbages and carrots. 

2. In a separate bowl add mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and pepper. Mix thoroughly.

3. Pour dressing mixture into a bowl of cabbage and carrots. Mix thoroughly.

4. Cover and put in the refrigerator so that the dressing soaks into the cabbage and carrots.

5. Serve with lobster rolls.