Crowd-Pleasing Maine Lobster Rolls

By

The New Year is just a few days away, and while we’re all gearing up for New Year’s resolutions, we’re also prepping for our New Year’s Eve party! We love spending the night with our guests watching the ball drop and ringing in the New Year with festivities and fireworks.

If you are planning on hosting a party, Executive Chef Josh Tomson is here to help you make your New Year’s Eve party hosting a breeze. He suggests making several appetizers or dips ahead of time and treating the night as a cocktail party. A night of good food, friends and family should be fun, not dreadful and demanding. Chef Josh’s easy, crowd-pleasing Maine Lobster Roll recipe is sure to not only make your guests feel happy and welcome, it’ll also save you time so you can kick up your heels and enjoy the party.

IMG_1467

Maine Lobster Rolls
1 pound cooked Maine Lobster
¼ cup mayonnaise
¼ cup Greek yogurt
Salt and freshly ground pepper
2 tablespoons finely diced celery
1 teaspoon fresh lemon juice
1 teaspoon lemon juice
Pinch of cayenne pepper
1 shake Tabasco
1 tablespoon chopped tarragon & dill
¼ teaspoon Old Bay Seasoning
6 top-split rolls
2 tablespoons salted butter, melted

Squeeze lobster to remove any water.  Cut 1 pound of lobster meat into 1/2-inch pieces and pat dry, then transfer to a bowl.  In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice, zest, Tabasco, chopped herbs and cayenne pepper until well blended.

Fill split top rolls with lobster salad. Toast in a skillet until browned on both sides. Serve with sliced avocado and shredded lettuce. Cut into halves or thirds. Makes approx 12 mini lobster rolls.