Martha Stewart's Lobster Roll Recipe


Nutrition

Cal/Serving: 233
Daily Value: 12%
Servings: 8

Sugar-Conscious
Fat8g12%
Saturated2g12%
Trans0g0%
Carbs21g7%
Fiber1g4%
Sugars3g0%
Protein18g36%
Cholesterol117mg39%
Sodium591mg25%
Calcium145mg15%
Magnesium43mg11%
Potassium225mg6%
Iron2mg9%
Zinc3mg22%
Phosphorus183mg26%
Vitamin A93IU2%
Vitamin C1mg1%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg6%
Niacin (B3)3mg17%
Vitamin B60mg6%
Folic Acid (B9)55µg14%
Vitamin B121µg19%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K2µg2%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Lobster Meat
Istock/Hockeymom4

A big pot of boiling lobsters always draws a crowd, and when I demoed this at SoBe, that was no exception. When you’re making a lobster roll, the fewer the ingredients, the better and more authentic your sandwich will be. Some people prefer to add just mayonnaise or melted butter, but a sprinkling of fresh herbs can be delicious — just nothing too strong like rosemary or thyme. Fresh lemon juice is also a great addition. Not only is lobster meat utterly delicious, it’s low-calorie and very nutritious. Butter the buns on the outside (the Maine way), toast them in a skillet, and load them up. The more meat you put in, the more popular you’ll be.

Adapted from "Food Network Food & Wine Festival Cookbook" by Lee Brian Schrager and Julie Mautner

5
Ratings4

INGREDIENTS

  • 1 ½ pounds cooked shelled lobster meat (from about four 1½-pound lobsters), chopped into ½-inch pieces
  • 2 tablespoons homemade or good-quality store-bought mayonnaise
  • ½ teaspoon finely chopped fresh chives (optional)
  • ½ teaspoon finely chopped fresh tarragon or chervil (optional)
  • 1 teaspoon freshly squeezed lemon juice, or to taste
  • Coarse salt (use sea salt if you have some) and freshly ground black pepper
  • 8 top-split hot-dog buns
  • 2 tablespoons butter, melted

DIRECTIONS

Stir the lobster, mayonnaise, and herbs (if using) together in a large bowl. Add the lemon juice, and season with salt and pepper to taste. Cover and refrigerate the salad for up to 2 hours.

Lightly brush the outsides of the buns with the butter, and cook on a hot griddle or in a heavy skillet until golden brown, about 1½ minutes per side.

Spoon about ½ cup of the lobster mixture into each bun, and serve immediately.

Recipe Details

Makes 8 rolls

Servings: 8

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3 Comments

tdm-35-icon.png

Once again Martha is at it with her pseudo elegant recommendations.
The only proper way to eat a lobster is shortly after steaming and then you have to work a little bit to get at the good stuff. To wrap it in a hot dog bug is a desecration of a great food. I never did like this woman - especially when she wormed her way out of more than short stay in the slammer for a felony.

tdm-35-icon.png

Sorry, make that hot dog "bun".

tdm-35-icon.png

Sorry, make that hot dog "bun".

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