Lobster roll photo by bionicgrrrl
I’ve just recently gotten into lobster rolls. Maybe it’s the warm spring weather we’ve been having. Of course, I’ll use any excuse to eat lobster – it’s my #1 favorite food of all time! I love just about every kind of seafood, and I’m always preparing fish recipes.
Just about every New Englander has his own New England recipes for lobster rolls. Some would never think of adding mayo to the lobster filling. True purists would just drizzle some melted butter on the lobster meat. But hey – I’m a Southerner, and mayonnaise is kinda like a Southern food group. And yes, we have lobsters down South. They just don’t have claws. They’re called “spiny lobsters” or “spiny crayfish,” and they’re awesome!
Holle’s Lobster Rolls recipe
What you’ll need:
- 2 ½ cups cubed lobster meat
- 2 chopped green onions
- 1/3 cup diced celery, dried
- 2 teaspoons fresh chopped parsley
- ½ cup mayonnaise
- Splash of lemon juice
- Salt and pepper, to taste
Directions: Mix all ingredients together and serve on buns or rolls. If you wish, you can spread the bread with butter and toast it before filling it with the lobster.