Cooking the Lobster Tails earlier in the day makes this dinner treat come together in minutes. There are basically two styles of Lobster Rolls, one that uses mayonnaise (cold roll) and the other uses butter (warm roll).
New England (Cold) Lobster Rolls
With the exception of the celery there are no Carbs, except for the bun! Generally, we’ve found 1 lb of lobster tails with the shell cooks down to about ½ lb. lobster meat.
Ingredients
- ½ lb (228 gr) cooked lobster tail, diced 0 CHO
- 2 TBSP Kewpie or Hellman’s Real Mayonnaise 0 CHO
- ¼ cup (27 gr) celery, finely diced .5 CHO
- 1 TBSP (6 gr) capers, rinsed and drained 0 CHO
- 1 tsp. fresh dill minced 0 CHO
- Black pepper 0 CHO
TOTAL CHO .5 CHO
2 – 4 hot dog buns – CHO DEPENDENT ON PRODUCT
Instructions
- Defrost lobster tails up to 24 hours in the fridge until thawed or place in a cold-water bath for up to an hour. Don’t cook the lobster frozen or it will be tough.
- Bring large pot of salted water to a boil.
- Place thawed lobster tails in the water; uncovered and boil for 10 – 15 minutes. Inside temperature should be 140.
Cut the shell with kitchen shears and remove meat. Dice cooked lobster and refrigerate until using or mix with remaining ingredients and serve with sides of your choice: vegetables, potato chips or French fries.
- Grill the outside of the buns immediately before serving.
Garnish with fresh lemon slices.
