+
0 (0)

Categories: Fish and shellfish, Sandwiches

Lobster rolls

This menu brightens the senses and pleases the palate. A lobster roll, filled with associations of summer, flecked with capers and seasoned with lemon juice, does the trick. Serve it with oven-roasted sweet potato wedges, which are easier than they ... Read more

Total time: 10 minutes | Serves 2
  • 6 ounces cooked lobster meat, about 2 large tails, coarsely chopped, about 1 1/4 cups
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon capers, drained
  • 1/2 cup finely chopped celery
  • Freshly ground pepper
  • 2 crusty rolls
  • Tender lettuce leaves

Step 1Gently mix the lobster meat, lemon juice and mayonnaise in a bowl. Fold in the capers, celery and pepper to taste.

Step 2Heat the rolls in the oven with the sweet potatoes until warmed through, 3 to 5 minutes.

Step 3Cut each roll in half and spoon the lobster salad between the warm halves and add a few leaves lettuce to each.

Each serving:
491 calories; 1,150 mg sodium; 66 mg cholesterol; 14 grams fat; 3 grams saturated fat; 64 grams carbohydrates; 27 grams protein; 4.12 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Braised sea bass with black olive vinaigrette
Mesquite almond shrimp
Italian tuna and shiso sandwich
Mammoth Lakes Chowder