Lobster Rolls with Green Pea Mayonnaise
Prep Time
Cooking Mode
Ingredients
Green Pea Mayonnaise
1 cup frozen green peas
10 to 12 mint leaves, plus more for serving
½ cup mayonnaise
Lobster Salad
1 lb cooked lobster meat, cut into large pieces (about 2 cooked lobsters, 1 1/4 lbs/565 g each)
2 tsbp mayonnaise
1 celery stalk, diced into small cubes
1 tsp whole-grain mustard
1 tsp lemon juice
1 pinch cayenne pepper, or more to taste
Toppings
8 hot bugs
2 tbsp butter, softened
8 Boston lettuce leaves
Ingredients
Green Pea Mayonnaise
1 cup frozen green peas
10 to 12 mint leaves, plus more for serving
½ cup mayonnaise
Lobster Salad
1 lb cooked lobster meat, cut into large pieces (about 2 cooked lobsters, 1 1/4 lbs/565 g each)
2 tsbp mayonnaise
1 celery stalk, diced into small cubes
1 tsp whole-grain mustard
1 tsp lemon juice
1 pinch cayenne pepper, or more to taste
Toppings
8 hot bugs
2 tbsp butter, softened
8 Boston lettuce leaves
Directions
1For the green pea mayonnaise: In a small pot of boiling water, cook the peas for 3 to 4 minutes or until tender and bright green. Drain and cool under cold running water. Drain well.
2In a small food processor, purée the cooled peas with the mint leaves until smooth. Add the mayonnaise. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.
3For the lobster salad: In a bowl, combine all of the ingredients. Season with salt and pepper. Set aside
4Assembly: Cover the outside of the buns with the butter.
5In a non-stick skillet over medium-high heat, brown the buns on each side.
6On a work surface, place 1 lettuce leaf into each bun. Generously top with the green pea mayonnaise. Divide the lobster salad among the buns. Garnish with mint leaves, if desired. Delicious served with fries.
Disclaimer
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Personal Note
Personal Note