Recipe of the Week: New England Lobster Rolls

Lobster and summertime go hand in hand in New England. 

Due to the surplus of Maine lobsters this summer, lobsters have frequently appeared on the front page of grocery circulars at $4.99 per pound.  That basically translates to one lobster for a lot less than what you’d pay for a steak and certainly a lot less than what you would pay for a lobster at a restaurant.

The other nice thing?  Most, if not all local supermarkets, now extend the courtesy of steaming your lobster!  That’s a smart move, especially for those of us who would be hesitant to buy it because we don’t want to cook it at home (yes, I am one of those wimps). 

So, make the fish counter your first stop at the grocery store and ask them to steam up as many lobsters as you plan to buy. Just don’t forget to come back and get them before you go through the grocery line (NOT that I’m speaking from experience!). 

For about $7.00 per person, you can make a great tasting, fresh lobster roll in your own kitchen.  You can barely buy a fast food burger meal for that price!  I estimate approximately one 1  lb. lobster per person to give you a generous amount of meat for a lobster roll.  

So, 1 lobster equals one lobster roll.  I thought this recipe called for the perfect amount of dressing (not too much!) to dress the lobster, but didn’t mask the fresh lobster taste.  Be sure to butter and grill your rolls for the ultimate lobster roll experience!

New England Lobster Rolls

Adapted from Cooking Light

INGREDIENTS:

4 cups cooked lobster meat, cut into bite-size pieces (that’s approximately four 1 to 1.5 lb lobsters)

1/2 cup low-fat mayonnaise  (regular, if you prefer)

1/4 cup chopped green onions

1 tablespoon chopped celery

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1 tablespoon fresh lemon juice

1/2 teaspoon salt

Dash hot sauce (I skipped the hot sauce)

4 hot dog buns

DIRECTIONS:  Combine first 7 ingredients. Spoon 3/4 cup salad into each lightly buttered and grilled bun.