Lobster roll

Based on 7 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
¼ endive
10 g parsley
1 stalk celery
lobster tail
egg yolk
2 tbsp mustard (divided)
150 ml vegetable oil
1 cl cognac
lemon (juice)
1 tbsp ketchup
hot dog buns
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • large bowl
  • whisk
  • spatula

Nutrition per serving

Cal
198
Protein
16g
Fat
42g
Carb
28g

Step 1/5

Thinly slice endive. Roughly chop parsley. Cut celery crosswise into half-moons.
  • ¼ endive
  • 10 parsley
  • 1 stalks celery
  • cutting board
  • knife

Thinly slice endive. Roughly chop parsley. Cut celery crosswise into half-moons.

Step 2/5

In a large saucepan, cook the lobster in salted boiling water for approx. 7 – 9 min. When the lobster is finished, it will separate from the shell. Dice into medium sized pieces.
  • 1 lobster tail
  • large saucepan
  • cutting board
  • knife

In a large saucepan, cook the lobster in salted boiling water for approx. 7 – 9 min. When the lobster is finished, it will separate from the shell. Dice into medium sized pieces.

Step 3/5

In a large bowl, beat together egg yolk and half of the mustard. Slowly add a steady stream of oil while whisking constantly until a mayonnaise-like consistency is formed.
  • 1 egg yolk
  • 1 tbsp mustard
  • 150 ml vegetable oil
  • large bowl
  • whisk

In a large bowl, beat together egg yolk and half of the mustard. Slowly add a steady stream of oil while whisking constantly until a mayonnaise-like consistency is formed.

Step 4/5

Now add the cognac, the rest of the mustard, lemon juice, salt, pepper, and ketchup. Whisk thoroughly until well incorporated.
  • 1 cl cognac
  • 1 tbsp mustard
  • 1 lemon
  • 1 tbsp ketchup
  • salt
  • pepper

Now add the cognac, the rest of the mustard, lemon juice, salt, pepper, and ketchup. Whisk thoroughly until well incorporated.

Step 5/5

In a separate large bowl, mix together the endive, parsley, celery, and lobster with the cocktail sauce. Season to taste with salt and pepper. Cut the hot dog buns lengthwise, but not all the way through. Fill the bun with lobster salad and garnish with parsley, if desired. Enjoy!
  • 4 hot dog buns
  • large bowl
  • spatula

In a separate large bowl, mix together the endive, parsley, celery, and lobster with the cocktail sauce. Season to taste with salt and pepper. Cut the hot dog buns lengthwise, but not all the way through. Fill the bun with lobster salad and garnish with parsley, if desired. Enjoy!