BRENTWOOD, Mo. —

Lobster Roll

Lobster Roll (Serves 2)

Ingredients:

  • 1/2 Lobster Meat, Freshly cooked or CKL Lobster Meat, Previously cooked
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Celery, 1/4” Dice
  • 2 TBSP Lemon Juice, Freshly squeezed
  • 1 TBSP Green Onions, Chopped
  • 1 TBSP Parsley, Chopped
  • Pinch of Kosher Salt and Freshly Ground Black Pepper
  • 2 pieces Lobster Roll Bread (Recipe follows)
  • 2 TBSP Melted Butter

Directions:

  • Combine the lobster meat, mayonnaise, celery, lemon juice, green onions, parsley, salt and pepper in a medium mixing bowl.
  • Gently mix together with a rubber spatula until combined, reserve in the fridge until ready to use.
  • Brush the inside of your lobster roll bread with melted butter.
  • Divide the lobster mix evenly between both pieces of bread.
  • Serve with French fried or your favorite side and enjoy!
  • (Optional) Alternatively, use a sriracha mayo or citrus aioli in place of the plain mayonnaise to pump up the flavor.

Lobster Roll Bread

Ingredients:

  • Baguette Bread or Loaf, About 12” Long

Directions:

  • Place your baguette bread/loaf on a cutting board.
  • Trim and remove the end pieces creating flat edges.
  • Cut the baguette in half with a serrated knife to create two pieces.
  • Cut a 1” deep, triangle-shaped wedge, out of each piece to make room for the lobster filling. Discard the extra bread.
  • Continue with the lobster roll recipe.