Fresh Maine Lobster Roll
1¼ lb live soft shell Maine lobster (½ cup cooked lobster meat)
2 tbsp cup mayonnaise
½ tsp lemon juice
½ tsp dried chives
Salt and pepper to taste
¼ cup shredded lettuce
1 ciabatta roll
Bring 3 quarts of water to a full boil on the stovetop. Add lobster headfirst into pot and boil, uncovered, for 10 minutes. Carefully remove the lobster from the pot and allow it to cool.
Remove lobster meat from the shell (Need help? Click here. I only remove meat from the claws and tail, stopping at step 8.) Chop meat into small pieces and place in a bowl.
In a separate bowl, mix together mayonnaise, lemon juice, chives, salt and pepper. Add to lobster meat and stir to combine.
Slice ciabatta roll and add lettuce. Top lettuce with lobster meat and serve immediately.
1 serving, 375 calories
Hack: Lobster can be cooked in advance and refrigerated in its shell for up to 2 days or tightly wrapped and frozen for 3 months.
Hack: Shelled lobster meat can be refrigerated for up to 4 days (remember to subtract any days it was refrigerated in its shell!) or tightly wrapped and frozen for up to 3 months.
