Recipes

Egg and Lobster Rolls

Courtesy of: Chef Lynn Crawford

Serves:
8
Prep Time:
20 min
Cook Time:
20 min

Ingredients

Nutrition Facts
  • 375 g lobsters (3/4 lb), cooked and shelled, chilled, and cut into bite-size pieces
  • 6 large hard boiled eggs, peeled and chopped
  • 1 cup (250 mL) mayonnaise
  • 1 tsp (5 mL) lemon juice
  • 1 stalk celery, finely diced
  • 1/4 cup (60 mL) chopped celery leaves
  • 2 tbsp (30 mL) chopped tarragon or dill
  • 1 tbsp (15 mL) capers, chopped
  • 1/4 tsp (1.25 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 8 small dinner rolls, split on top
  • 1 tbsp (15 mL) unsalted butter, melted
  • 1 head butter lettuce (optional)

Instructions

  1. In a bowl, combine the lobster meat, eggs, mayonnaise, lemon juice, celery, celery leaves, tarragon, and capers. Fold together gently to mix well. Season with salt and pepper.
  2. Butter the dinner rolls and toast until golden and warmed through. Transfer the rolls to a serving plate. Put some lettuce (if using) in each roll and divide the egg-lobster mixture among the rolls.