One of my favorite meals to prepare for summer entertaining is the lobster roll.
To save on time I usually by lobster tails and grill them rather than boiling live lobsters, but you can do either one.
When making this meal for more than two people I often add crab meat to make it meatier. Also, use sourdough rolls or old-fashioned hot dog buns to dress up your meal. This is also a great dish without the bread for those trying to go carbless.
Ingredients: Serves 4-6
- 4 lobster tails
- 1 Cup of crab meat (optional)
- 2 tablespoons lemon juice
- 1/3 cup of olive oil
- 1/4 cup finely chopped peeled celery
- 1/4 cup chopped parsley
- Pam cooking spray
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 sour dough rolls
- 3 tablespoons light mayo
Spray grill with Pam cooking spray and pre-heat grill. Pour olive oil over lobster tails and add the salt and pepper. Grill lobster tails for 5-7 minutes on low to medium heat until they turn red. Remove from grill and let it cool. Toast rolls in the oven or on the grill with a little butter face down for two minutes or until golden brown. Thinly slice celery. Stir together lemon juice, celery, parsley, and garlic salt. Remove meat from tails and add to mixture. Mix in the mayo. Add the mixture to the rolls and serve with grilled corn on the cobb.