Classic lobster rolls from Homegrown: Cooking from My New England Roots (page 106) by Matt Jennings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on June 08, 2019

    Tasty. I used thawed from frozen lobster meat from a 7 oz. container for two of us - pricey but the convenience was worth the splurge. I used salmon shad roe caviar for the fish eggs but would probably eliminate that next time because they didn’t add that much flavor or texture to the mix and were very expensive. The minced celery added a nice crunch. I used light Hellman’s Mayo to cut down on fat calories. Instead of hot dog or oblong potato rolls, I used Martin’s hoagie rolls and they worked well. Served with steamed corn on the cob and homemade coleslaw. A nice, easy early summer dinner.

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