This month, we’re featuring summer recipes. Nothing says summer quite like lobster rolls, especially when they’re topped with fresh lemon juice and a sprinkle of Old Bay. We’ve discovered the easiest way to make (and serve) them, with a little help from Martha Stewart Living. Here’s how…
from Martha Stewart Living
Fill pull-apart dinner rolls with lobster, chicken or egg salad — and you’ve got yourself an easy appetizer. For a fun presentation, serve the filled rolls while still attached!
Recipe: Lobster Rolls
What you’ll need:
1 pound cooked lobster meat (from 3 lobsters), chopped (about 2 1/4 cups)
1/2 cup mayonnaise
2 tbsp fresh lemon juice
2 tbsp minced fresh chives
1 tbsp fresh chervil, plus more for serving
1/4 tsp Old Bay seasoning
1/8 tsp cayenne pepper (optional)
12 pull-apart dinner rolls, such as King’s Hawaiian Sweet or Martin’s (do not separate)
4 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay and cayenne in a large bowl.
Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.
Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.
We can’t wait to serve these at our next summer gathering! Thank you so much.
P.S. More recipes, including personal fondue and a fun twist on salmon rolls.
(Recipe courtesy of Martha Stewart Living, from the July/August 2015 issue. This series is edited by Caroline Donofrio.)