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Description
Food Network Mag: Jeff Mauro
Ingredients
US|METRIC
6 SERVINGS
- 4 1/2 lb. lobsters
- 2 tsp. fresh tarragon (minced)
- 2 stalks celery (finely diced)
- 1 lemon (plus wedges for serving)
- 1/2 cup mayonnaise
- salt
- 6 potato hot dog buns (or new england style split top rolls)
- salted butter (softened, for brushing)
- 1 Tbsp. chopped fresh chives
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Directions
- Fill a large bowl with ice and water. Steam the lobsters in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in the ice bath. Remove the tail and claw meat, then chop.
- Mix the chopped lobster, tarragon, celery and lemon juice in a medium bowl. Fold in the mayonnaise and season with salt and pepper.
- Brush the rolls with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and top with the chives. Serve immediately with lemon wedges.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol330mg110% |
Sodium1280mg53% |
Potassium990mg28% |
Protein65g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A8% |
Vitamin C25% |
Calcium20% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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