Easy Lobster Rolls
This lobster roll is made with fresh, juicy lobster meat, creamy mayonnaise, and a touch of lemon juice or lemon zest. The lobster is cooked to perfection. This version is how my mom would prepare this, and it is served with toasted sourdough sandwich rolls.
Ingredients
Fresh Lobster
- 5 Lobster tails
- Pinch Salt
- 8 cups Water
Spread Mixture
- 1/4 cup Mayonnaise
- 1 Tbsp Sandwich spread
- 3 Tbsp Chopped green bell pepper (or celery)
- 1/4 tsp Creole Seasoning (or Salt & pepper)
- 1/2 Tbsp Lemon juice or lemon zest
- Pinch Sugar (if needed)
Buns
- 4 rolls Sourdough sandwich rolls (or hot dog buns)
Instructions
How to cook fresh lobster
- Fill a large pot with water.
- Bring the water to a boil. Once the water is boiling, add the lobster tails.
- Cook the lobster tails for 8 to 10 minutes. (Cook the lobster tails for 2-3 minutes per ounce of weight). You'll know the lobster tails are ready when they are bright red, and their meat turns white and tender.
- Transfer the cooked lobsters to a bowl of ice water.
Lobster mixture
- In a bowl, mix the mayo, sandwich spread, green bell pepper, creole seasoning, lemon juice, and sugar (if needed). Set it aside in the fridge.
- Cook the lobster tail (see instructions above)
- Once the lobster tails cooled, cut the tails in half, remove the lobster meat and roughly chop to medium pieces.
- Grab the creamy spread. Add the lobster pieces to a separate bowl, then slowly spoon in the mayo spread and mix till you get desired consistency (you may have some spread left over).
- Slightly toast the sourdough sandwich rolls in the air fryer for 2 minutes, then spoon the lobster mixture on each roll (depending on how much you put on each roll, mine made four lobster rolls).
- Serve with your fave chips; I served mine with everything bagel chips.
- Enjoy!
Notes
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