Lobster Roll

2 Reviews
100% would make this recipe again

This is a staple summer meal throughout New England and the Maritime provinces, with plenty of variations, depending on the location and the restaurant: Make your own!

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Ingredients

??? lobsters, or cooked ???
??? lemon juice, freshly squeezed ???
??? mayonnaise ???
??? ketchup ???
??? celery, thinly sliced ???
??? radishes, thinly sliced ???
??? panino rolls, ciabatta type ???
??? mixed greens ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A mandolin will make slicing the radish and celery easier.

Method

  1. Remove the elastic bands from the claws and plunge one lobster, head-first, into a large pot of salted boiling water, with the tail tucked underneath (to avoid being splashed by the tail). Loosely cover the pot and cook the lobsters over moderately high heat until the shell turns red. From the time the water comes to a boil again, plan to cook 5 min for a 500 g lobster (add 1 min for each additional 100 g). Transfer the lobsters with tongs to a sink to drain and cool. Obviously, this step is skipped if starting with a cooked lobster.
  2. When the lobsters are cool enough to handle, twist off the claws and crack them, then remove the meat. Halve the lobsters lengthwise with a large knife or poultry shears, beginning from the tail end, then remove the tail meat. Cut all the lobster meat into bite-size pieces then set them aside.
  3. In a bowl, stir together the lemon juice, mayonnaise, and ketchup until well blended. Mix in the celery and radish, then lightly mix in the lobster so it just gets coated without falling apart.
  4. Stuff the lobster filling into the rolls and put the greens over the filling. Season with salt and pepper then enjoy.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

470

Fat

12 g

19 %

Saturated 1.8 g
+ Trans 0 g

9 %

Cholesterol

80 mg

Sodium

1010 mg

42 %

Carbohydrate

57 g

19 %

Fibre

3 g

11 %

Sugars

4 g

Net Carbs

54 g

Protein

32 g

Vitamin A

16 %

Vitamin C

12 %

Calcium

16 %

Iron

28 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
Good source of  :
Calcium, Pantothenic Acid, Vitamin A, Vitamin E, Vitamin K
Source of  :
Fibre, Omega-6, Vitamin B6, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Fruits 0
Vegetables 0
Meat and Alternatives 2 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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