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Lobster roll

Based on 9 ratings

Team

Editors at Kitchen Stories

Difficulty

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

Ingredients

Servings:-4+
¼ escarole
10 parsley
celery
lobster tail
egg yolk
mustard
150 vegetable oil
Cognac
lemon
ketchup
hot dog buns
salt
pepper
Metric
Imperial

Utensils

  • 2 cutting boards
  • saucepan (large)
  • knife
  • bowl (large)
  • whisk
  • large bowl

Nutrition per serving

Cal
493
Protein
12 g
Fat
39 g
Carb
24 g
  • Step 1/5

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

    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.
    • lobster tail
    • saucepan (large)
    • 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.
    • egg yolk
    • 1 tbsp mustard
    • 150 vegetable oil
    • bowl (large)
    • 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.
    • Cognac
    • 1 tbsp mustard
    • lemon
    • 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!
    • hot dog buns
    • large bowl

    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!

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