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Lobster Roll
Print Recipe
4.96 from 22 votes

Lobster Roll

Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: American
Keyword: lobster, lobster roll, poached lobster
Servings: 4
Calories: 2164kcal

Ingredients

Poached lobster:

  • 2 cups butter unsalted
  • 1 clove garlic peeled and smashed
  • 1 fennel stem, cut in half
  • 4 lobster tails large (to yield 1 lb. meat after poaching)

Make roll:

  • ½ cup mayonnaise
  • ¼ cup parsley chopped
  • ¼ cup fennel stalk, small diced
  • 4 teaspoons red onion small diced
  • ⅛ teaspoon celery salt plus more to taste
  • lemon juice to taste
  • 4 french sandwich rolls I like Franciscan Intl
  • butter (unsalted), melted

Directions

  • Poach the lobster tails:
  • Melt butter in a large rimmed skillet on low heat. Add the garlic and fennel. Use a sharp knife to cut the lobster tails in half lengthwise. When butter reaches 160 to 180°F, add the lobster tails flesh-side down. Poach for 10 minutes, basting the tails occasionally with the butter. Flip tails over and cook for another 5 to 10 minutes, or until the lobster meat reaches 145°F. Transfer to a plate to cool
  • Make roll:
  • Remove cooled meat from tails and cut into small chunks. Place in a large bowl along with the mayonnaise, parsley, fennel, red onion, 1/8 teaspoon celery salt, and some lemon juice. Taste for seasoning and adjust to your liking.
  • Split the rolls leaving one side intact. Lay flat and toast until golden brown. Brush with melted butter and fill with lobster mixture. Serve immediately.

Nutrition

Calories: 2164kcal | Carbohydrates: 213g | Protein: 56g | Fat: 123g | Saturated Fat: 64g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 30g | Trans Fat: 4g | Cholesterol: 336mg | Sodium: 2974mg | Potassium: 919mg | Fiber: 11g | Sugar: 21g | Vitamin A: 3259IU | Vitamin C: 13mg | Calcium: 329mg | Iron: 17mg