Simple, fresh and delicious. I’d say Mark’s lobster roll might be the best one I’ve ever had….so of course I have to share his recipe with you! This is such a great way to use up leftover lobster – and in fact I prefer it this way to eating lobster freshly steamed. It is truly a treat (especially when you consider a good lobster roll in a restaurant will run you somewhere between $18-$25!)
Mark also sliced tomatoes and topped them with fresh mozzarella, chopped garlic and fresh basil, then drizzled olive oil & balsamic vinegar over them.
Divine summer dining!
You never know how much lobster meat you’ll have leftover – so adjust this recipe accordingly.
Mark’s Lobster Rolls
2 cups lobster meat, medium-diced
1-2 tablespoons mayo, to taste
juice of half a lemon
a dash of salt & pepper
a pinch of dried tarragon (don’t overdo this! – it’s the magic ingredient but too much will overpower the lobster)
2 top-split hot dog rolls (we used hamburger rolls – same affect, but the hot dog rolls are traditional lobster roll fare)
Mix the lobster meat, mayo, lemon juice, s&p and tarragon together. Chill until ready to serve.
Butter the rolls and toast in a pan until lightly golden. Fill with lobster salad and serve.
Mmmmmm-mmm – thats all you’ll hear!
What deliciousness have you been making lately? Mangia Mondays is a blog hop that I co-host with the talented Kristin of Delightfully Dowling. We love reading recipes and being inspired by you! If you have a recipe you’d like to share, a restaurant you’ve enjoyed, or a kitchen trick or tip that works for you, link up your blog post or share in the comments!
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