I wrote an article about Lobster, because I love it. I love Crab and this recipe works well for either crab or lobster. There are two versions of this recipe and I can’t tell you which one is the better, because I think they are both fabulous. You’ll notice that butter is on the ingredient list twice. There is a reason for that. One is for the dressing and the other is for the roll.
- 1 ½ pounds of Lobster or crab chunked up in rough chop
- 2 ribs of celery, finely diced
- 1 small onion finely chopped
- lemon juice from one lemon
- 2 teaspoons fresh parsley chopped
- salt and pepper to taste
- four split rolls
- butter + butter
- Lettuce of your choice and Tomato sliced
Mayonnaise Lobster Roll
Butter your rolls, and toast on a griddle or pan. Set aside
In a bowl, Add Lobster/crab, chopped celery, chopped onion, lemon juice, parsley, salt and pepper. Mix in about ¼ cup of Mayonnaise. Lay lettuce and tomato on the toasted roll. Divide Lobster mixture into 4 parts and scoop onto the rolls. Serve
Butter Lobster Roll
Make using the recipe from above without the mayonnaise. Use ¼ cup of melted butter instead of Mayonnaise.