Hook & Ladder lobster roll by Chef Eric Greenspan

3
Total Time
20 min
Prep
18 min
Cook
2 min
Serves
4
Difficulty
Easy
Rich-tasting fat-free Greek yogurt and a host of fresh herbs combine with lobster for a lighter take on a classic New England sandwich. This lobster roll features parsley, tarragon, chives, and capers and packs a flavorful punch. Lobster can get tough if overcooked, but there are a few tips that can help. Steaming lobster rather than boiling reduces the chances of overcooking, but it does take longer. It also produces a more tender lobster. If the antenna of the lobster pops off, that’s a sign that it’s done. A cooked lobster will often yield meat totaling about 20% of the total shell-on weight, so keep that in mind when purchasing lobster.

Ingredients

cooked lobster

12 oz, chopped

plain fat free Greek yogurt

2 Tbsp

uncooked celery

2 rib(s), small, thinly sliced

fresh parsley

1 tsp, chopped

fresh tarragon

1 tsp, chopped

chives

1 tsp, fresh, chopped

capers

1 tsp, chopped

bread and butter pickles

1 tsp, chopped

celery salt

1 pinch

chili powder

1 pinch

light wheat hot dog roll(s)

4 item(s)

cooking spray

4 spray(s)

Instructions

  1. Preheat oven to 350°F.
  2. Mix lobster, yogurt, celery, herbs, capers, pickles, and spices together.
  3. Lightly coat buns with cooking spray. Toast buns, open-face, in oven until lightly browned (or toast on a grill). Fill each bun with 3 oz lobster salad.
  4. Serving size: 1 lobster roll

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