Lobster Rolls

Second full day of vacation started at 6:30am this morning (Breaking News: babies do not sleep in on vacation). The waves are loud, the air is misty and my belly is already full from breakfast.

By now, if you know anything about me, then you can safely assume that vacations revolve around food in my world. And this particular trip is not about restaurants... it's about COOKING. We rented a house with a wonderful kitchen and up until yesterday, an empty fridge and pantry. Is there anything more enjoyable than grocery shopping for an empty kitchen?? Probably, for most people, but not for me. So go rent your bikes and sight-see and when you're hungry, I'll be in the kitchen. With a beer.

First meal of vacation, Lobster Rolls. We brought some fresh-frozen tails from home and I broiled them with a little bit of lemon butter. Succulent, juicy lobster meat in a sandwich. What did I do to deserve this?

Lobster Rolls
Adapted slightly from The Beach House Cookbook
(Makes 4)
Printable Recipe

4 lobster tails (fresh or frozen)
1/4 cup unsalted butter
2 T fresh lemon juice
4 celery ribs, diced
1/4 cup parsley, chopped
3/4 cup mayo
1 T dijon mustard
1/2 tsp smoked paprika
4 hot dog rolls, toasted
Salt and Pepper

In a large bowl, combine diced celery and chopped parsley.


Add mayo, mustard, one tablespoon of the lemon juice and paprika. Stir, and season with salt and pepper to taste. Set aside.


Set oven to high broil. Cut slit in tail of lobster and use finger to loosen meat. Place tails meat side up (opposite of picture, oops) on a baking dish. Melt butter and stir in remaining tablespoon of lemon juice. Sprinkle over lobsters.


Broil for 8-10 minutes, until meat is cooked. Careful not to overcook. (I hate when people say that, but I just did.)


Remove meat from tails and roughly chop.


Add lobster to mayo mixture and stir.


Place approx one cup of lobster salad onto each toasted roll. Enjoy it, guilt-free.