lobster rolls with caper remoulade

Mini versions of summer's fanciest and most scrumptious treat from Alison Lueker-Ritter of Sun in my Belly.

Prep Time
1 hrs
+
15 mins
Cook Time
1 hrs
Ready in
2 hrs
+
15 mins
Ingredients (Serves 6)
  • 1 cup mayonnaise
  • grated rind and juice of 1 large lemon
  • 2 tablespoons drained capers, chopped
  • 1 teaspoon chopped fresh parsley
  • salt and pepper
  • 1 ½ cups cooked and shredded lobster meat
  • 2 tablespoons sliced scallion, green parts only
  • 2 leaves bibb lettuce, torn into pieces
  • 6 small yeast rolls or small buns, cut on top almost all the way through
  • 2 tablespoons soft butter
Directions
  • In a small bowl, stir together mayonnaise, lemon rind and juice, capers, and parsley.
  • Add salt and pepper to taste. Refrigerate for approximately 1 hour to allow flavors to blend. Makes about 1-1/3 cups.
  • In a glass or stainless steel bowl, gently toss the lobster meat with half of the remoulade and the scallions. Cover with plastic wrap and chill for 1 hour for the flavors to mingle.
  • Spread the inside of the sliced rolls with the soft butter on both sides. Fill each with a few pieces of the torn lettuce and stuff with the lobster filling.
  • Garnish with extra parsley leaves of a few grinds of fresh cracked black pepper. Serve immediately.
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