Hook & Ladder Lobster Roll by Chef Eric Greenspan
- Total Time
cooked lobster12 oz, chopped
plain fat free Greek yogurt2 Tbsp
uncooked celery2 rib(s), small, thinly sliced
fresh parsley1 tsp, chopped
fresh tarragon1 tsp, chopped
chives1 tsp, fresh, chopped
capers1 tsp, chopped
bread and butter pickles1 tsp, chopped
celery salt1 pinch
chili powder1 pinch
light wheat hot dog roll(s)4 item(s)
cooking spray4 spray(s)
- Preheat oven to 350°F.
- Mix lobster, yogurt, celery, herbs, capers, pickles and spices together.
- 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.
- Serving size: 1 lobster roll