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Ingredients
4 8-ounce fresh or frozen lobster tails
2/3 cup mayonnaise or salad dressing
4 green onions, thinly sliced
2 tablespoons finely chopped red sweet pepper
2 teaspoons finely shredded lemon peel
2 teaspoons lemon juice
Several drops bottled hot pepper sauce
8 6-inch pieces baguette-style French bread, halved lengthwise, or 8 hoagie buns, split
8 romaine leaves
4 8-ounce fresh or frozen lobster tails
2/3 cup mayonnaise or salad dressing
4 green onions, thinly sliced
2 tablespoons finely chopped red sweet pepper
2 teaspoons finely shredded lemon peel
2 teaspoons lemon juice
Several drops bottled hot pepper sauce
8 6-inch pieces baguette-style French bread, halved lengthwise, or 8 hoagie buns, split
8 romaine leaves
Directions
Thaw lobster tails, if frozen. In a large saucepan cook lobster tails, uncovered, in boiling water for 8 to 12 minutes or until shells turn bright red and meat is tender; drain. (Cook lobster half at a time if necessary.) Let stand about 20 minutes or until cool enough to handle. Remove and discard shells. Coarsely chop meat (you should have about 4 cups).
In a medium bowl combine lobster meat, mayonnaise, green onions, sweet pepper, lemon peel, lemon juice, and hot pepper sauce. Cover and chill for 1 hour.
Hollow out the bottom half of each baguette, leaving a thick shell. Line the bottom of each baguette with a romaine leaf; spoon lobster mixture on top of romaine. Place top half of baguette on lobster mixture. Makes 8 servings.
To Tote: Wrap each lobster roll in plastic wrap. Transport in an insulated cooler with ice packs. Serve within 2 hours.Thaw lobster tails, if frozen. In a large saucepan cook lobster tails, uncovered, in boiling water for 8 to 12 minutes or until shells turn bright red and meat is tender; drain. (Cook lobster half at a time if necessary.) Let stand about 20 minutes or until cool enough to handle. Remove and discard shells. Coarsely chop meat (you should have about 4 cups).
In a medium bowl combine lobster meat, mayonnaise, green onions, sweet pepper, lemon peel, lemon juice, and hot pepper sauce. Cover and chill for 1 hour.
Hollow out the bottom half of each baguette, leaving a thick shell. Line the bottom of each baguette with a romaine leaf; spoon lobster mixture on top of romaine. Place top half of baguette on lobster mixture. Makes 8 servings.
(Collect From Shine)
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