Chef Lynn Crawford's Egg and Lobster Rolls
Courtesy of: Chef Lynn Crawford
- Serves:
- 8
- Prep Time:
- 20 min
- Cook Time:
- 20 min
Ingredients
Nutrition Facts
- Calories
- 370
- Fat
- 27 g
- Saturated Fat
- 4.5 g
- Trans Fat
- 0.1 g
- Carbohydrate
- 15 g
- Fibre
- 1 g
- Sugars
- 1 g
- Protein
- 12 g
- Sodium
- 575 mg
- 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
- ¼ cup ( 60 mL ) chopped celery leaves
- 2 tbsp ( 30 mL ) chopped tarragon or dill
- 1 tbsp ( 15 mL ) capers, chopped
- ¼ 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
-
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.
-
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.