Recipe of the Week




Prep Time: 20 Minutes
Yields: 4 Servings

Lobster rolls are a traditional New England favorite. With lobsters easily available in local supermarkets, we can enjoy this delicious seafood dish here in Louisiana.

1½ pounds cooked lobster meat, coarsely chopped
4 rolls, split and lightly toasted
¾ cup light mayonnaise
3 tbsps fresh lemon juice
½ cup finely minced celery
2 tbsps chopped parsley
1 tbsp minced tarragon leaves
salt and black pepper to taste
granulated garlic to taste
melted butter for brushing

In a large mixing bowl, combine lobster meat, mayonnaise, lemon juice, celery, parsley and tarragon, tossing gently until well blended. Season to taste using salt, pepper and granulated garlic. Refrigerate lobster salad 5–10 minutes. Brush cut sides of toasted rolls with melted butter and fill each roll with an equal portion of lobster salad. Serve immediately.



































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