Lobster and Egg Rolls
Serves
8
Prep Time
20 min
Cook Time
20 min
Print Recipe
These mini lobster and egg rolls combine Atlantic lobster with creamy hard boiled eggs. Fresh herbs, celery, and capers add brightness and crunch to balance the rich filling. Prepare the egg-lobster mixture ahead of time, then assemble on toasted buttered rolls just before serving for the best flavours.
Ingredients
- 375 g lobsters (3/4 lb), cooked and shelled, chilled, and cut into bite-size pieces
- 6 large hard boiled eggs, peeled and chopped
- 1 cup (250 mL) mayonnaise
- 1 tsp (5 mL) lemon juice
- 1 stalk celery, finely diced
- ¼ cup (60 mL) chopped celery leaves
- 2 tbsp (30 mL) chopped tarragon or dill
- 1 tbsp (15 mL) capers, chopped
- ¼ tsp (1.25 mL) salt
- ⅛ tsp (0.5 mL) pepper
- 8 small dinner rolls, split on top
- 1 tbsp (15 mL) unsalted butter, melted
- 1 head butter lettuce (optional)
Instructions
- Step 1
In a bowl, combine the lobster meat, eggs, mayonnaise, lemon juice, celery, celery leaves, tarragon, and capers. Fold together gently to mix well. Season with salt and pepper.
- Step 2
Butter the dinner rolls and toast until golden and warmed through. Transfer the rolls to a serving plate. Put some lettuce (if using) in each roll and divide the egg-lobster mixture among the rolls.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 370 |
| Fat | 27 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 15 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 12 g |
| Sodium | 575 mg |