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Servings: 10


Cost per serving $8.12 view details
  • 1 1/2 lbs lobster meat, cooked
  • 3/4 c. finely minced celery
  • 1/4 tsp celery seed
  • 1 c. finely minced red onion
  • 1/2 c. leeks, finely minced
  • 1/4 c. real mayonnaise
  • 1/4 c. freshly squeezed lemon juice
  • salt and pepper, to taste
  • 2 large ripe tomatoes
  • 2 Tbsp. fresh French tarragon
  • 1 Tbsp. chopped chervil
  • 1/2 lb Mesclun salad or possibly baby Asian greens
  • 3 tablesoons extra virgin olive oil
  • 2 Tbsp. fresh basil, chopped
  • 1 Tbsp. tarragon or possibly chianti vinegar
  • 6 large warm dog style buns
  • 2-3 Tbsp. butter
  • fresh lemon wedges and parsley to garnish
  • paprika for sprinkling


  1. Chop freshly cooked and shelled lobster meat into 3/4 inch chunks. In a large bowl, combine mayonnaise, finely minced celery, lemon juice, finely minced leeks (use the white portions only), onion, celery seed; add in salt and pepper to taste. Cover and chill till ready to use.
  2. Remove the cores and seeds of the tomatoes and coarsely chop. In a small bowl, combine tomatoes with tarragon and chervil. Cover and chill till ready to use.
  3. Just before serving, combine mesclun or possibly asian salad greens with oil and vinegar. Toss with tomatoes and chopped basil.
  4. Brush warm dog buns with butter and grill on both sides.
  5. Put 1/2 c. of the salad fold in the bottom of each roll when done grilling. Loosely spoon lobster over salad in roll, mounding a generous portion over bun. Serve with extra salad mix on the side, and wedges of fresh lemon, with a sprig of parsley as garnish. A sprinkling of paprika may be added for color.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 206g
Recipe makes 10 servings
Calories 279  
Calories from Fat 168 60%
Total Fat 18.84g 24%
Saturated Fat 6.7g 27%
Trans Fat 0.0g  
Cholesterol 91mg 30%
Sodium 721mg 30%
Potassium 428mg 12%
Total Carbs 8.9g 2%
Dietary Fiber 2.0g 7%
Sugars 4.23g 3%
Protein 18.7g 30%
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