Lobster roll with lemon and chives
20 min · 33 g protein · 293 cals / serving
A New England lobster roll piled high: big chunks of sweet lobster barely coated in a lemony, chive-flecked dressing of Greek yogurt and a little mayo, with crunchy celery, stuffed into a butter-toasted bun on a lettuce leaf. A cold, crunchy cucumber-dill salad and pickle spears on the side, lobster-shack style.
Ingredients
Filling
- 1 1/4 lb cooked lobster meat lobster, in bite-size chunks, from about 4 small lobsters
- 1/4 cup nonfat Greek yogurt
- 1 1/2 tbsp light mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 stalks celery, finely diced
- 2 tbsp chopped fresh chives
- a pinch salt
- 1/4 tsp black pepper
Rolls
- 4 split-top buns hot dog bun
- 1 1/4 tsp butter, softened
- 4 leaves butterhead lettuce
- a pinch paprika
Cucumber-dill salad
- 1 English cucumber cucumber, thinly sliced
- 1/4 small red onion, paper-thin
- 2 tbsp apple cider vinegar
- 1 tbsp chopped fresh dill
- a pinch salt
To serve
- 4 dill pickle spears pickles
Steps
- Stir the yogurt, mayo, lemon juice and zest together in a bowl, then fold in the lobster, celery, chives, salt and pepper until just coated. Chill while you toast the buns.
- Spread the outsides of the buns thinly with the butter and toast them in a skillet over medium heat, 1–2 minutes a side, until golden and crisp.
- Tuck a lettuce leaf into each warm bun, pile in the lobster and dust with a pinch of paprika.
- Toss the cucumber and onion with the vinegar, dill and salt, and serve the rolls right away with the salad and pickle spears.
Good to know
Where do I get lobster meat?
Most fish counters sell cooked, picked lobster meat, fresh or frozen; thaw frozen meat overnight in the fridge. To cook your own, boil live lobsters 8 minutes for the first pound, plus 3 for each extra pound, then pick the claw, knuckle and tail meat.
Connecticut-style instead?
Skip the dressing and toss the warm lobster with 1 tbsp melted butter, lemon juice and chives. It is richer, at about 72 instead of 75, so serve a crunchy salad alongside.
Per
- Calories
- 80
- Protein
- (47%)
- 9 g
- Fat
- (17%)
- 1 g
- Carbohydrates
- (36%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 370 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1174 kcal goes into the pot and 1528 g of ingredients comes out as about 1476 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.