Lobster and Egg Rolls

By Chef Lynn Crawford

Serves 8

Prep Time 20 min

Cook Time 20 min

By Chef Lynn Crawford

Chef Lynn Crawford reveals her egg and lobster rolls recipe.

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)

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.

Ingredients