New England lobster roll from Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World (page 127) by America's Test Kitchen Editors

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Notes about this recipe

  • kelly.eleazer on August 19, 2024

    Was really good! I didn't get a ton of lobster flavor because of everything else that was going on, so next time we're going to do it with either shrimp or imitation crab (aka krab). Why pay for lobster if the flavor gets buried. Once the weather cools off we are going to try hot buttered lobster rolls, which my sister prefers. I've never had them but would think I might get more lobster flavor with that version.

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