Why did it take me until the very end of the summer/beginning of Fall to remember that I have been wanting to try this recipe? Oh well, better late than never. Either way, this made for a welcome addition to our sandwich menu this week, and I look forward to making it again in the future. Maybe on a picnic after we move to Italy? (Insert daydream involving my Hubby and I riding bicycles with a basket full of glorious picnic treats in some gorgeous part of our new hometown-away-from-home...)
Makes 4 sandwiches.
4 lobster tails or 1 ½ pounds lobster meat, cooked
½ cup mayonnaise
3 tablespoons freshly squeezed lemon juice
2 inner celery stalks and leaves, finely chopped
2 tablespoons chopped fresh parsley leaves
salt and freshly ground black pepper
4 rolls, split and lightly toasted
melted butter, for brushing
Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.
Place lobster salad in refrigerator for 5-10 minutes to allow the salad to absorb all the flavors.
Brush cut sides of the rolls with melted butter and fill with the lobster salad. Serve.