A slightly lighter version of the traditional New England perennial favorite — the lobster roll.
- Serves: 4
- Complexity: easy
- 1 tablespoon butter, softened
- 4 lobster roll buns (hot dog buns or other soft roll are a good substitutes)
- 4 lettuce leaves
- 1 1/2 lbs cooked and cubed lobster meat (claw and tail)
- 2 T mayonnaise
- 2 T non-fat sour cream
- 1 teaspoon fresh lime juice
- a couple dashes to taste of hot pepper sauce (e.g. Tabasco™)
- 2 green onions, chopped
- 1 stalk celery, finely chopped
- salt and pepper to taste
- 1 pinch dried tarragon (substitute basil or parsley or an Italian seasoning blend)
Lightly butter the insides of the buns or rolls (I like to grill or toast my buns - traditional rolls are not toasted - if toasting let buns cool before adding lettuce leaf) and line with lettuce leaves. Set aside. In a medium bowl, stir together the mayonnaise, sour cream, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart. Stuff the lobster filling into the buns and sprinkle tarragon lightly over the filling.