My husband and I attended college in Boston, so we’re missing all the great New England food now that we’re on the west coast. I was feeling a bit nostalgic and decided to make lobster rolls for lunch! These lobster rolls brought back memories of cold weather, final exams, and Fenway park.
I was lucky enough to find my supermarket having a big sale on lobster tails. Since I’m a big fan of mayo, I added a lot, but you can cut back if it’s too much. For the rolls, I used soft french bread, but you can use hot dog buns. Serve with potato chips or french fries.
This recipe makes about 3 rolls
- 10 to 12 oz lobster meat (3 lobster tails)
- 1/2 cup mayonnaise
- 1/3 green onion chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon parsley flakes
- 1/4 teaspoon ground pepper
- soft french bread or hot dog buns
- 2 to 3 tablespoon melted butter
- Cook the lobster tails. When they’re ready, remove the shells and cube the meat.
- Stir together mayonnaise, chopped green onion, parsley flakes, lemon juice, and ground pepper in a bowl. Now add the cubed lobster meat to the mixture.
- If using soft french bread, cut the ends off. Then cut into 2 inch wide rolls. To create a pocket, cut about 3/4 of the way through each roll. Brush both sides of the rolls with melted butter. Grill each side until golden brown. Fill the rolls with the lobster mayonnaise mixture. Serve with a side of potato chips of french fries.