A Healthier Spin on Lobster Rolls

A Healthier Spin on Lobster Rolls

Recipe courtesy of Ben Sargent
1 tablespoon whole black peppercorns
1/2 yellow onion
3 tablespoons coarse sea salt
1 teaspoon seafood seasoning (recommended: Old Bay)
4 lobsters, 1 to 1 1/2 pounds each
1 tablespoon mayonnaise
1 tablespoon butter substitute
1 clove garlic, sliced in half
4 top-loading whole wheat hot dog buns
Directions:Fill a stockpot with 1 to 2 inches of water and set over medium-high heat. Add the peppercorns, onion, sea salt and seafood seasoning. Once the water is boiling, add the lobsters. Cover the pot, and steam the lobsters for 8 to 10 minutes. When finished, remove the lobsters and run under a blast of cold water.Carefully remove the meat from the shell, saving the juices, and coarsely cut into large chunks (usually, the meat from 1 lobster is good for 1 roll). Mix the lobster juices with the mayonnaise; it should be a wet, thin consistency. Lightly toss the lobster meat with the mayonnaise.

Heat a large, flat grill pan or skillet over medium heat. Open the buns, and rub the cut garlic on each side. Then, spread the butter substitute on the insides on the bun. Toast, buttered-side down, until golden brown, about 1 minute.

Place the lobster meat on some foil and gently heat on the grill as the buns are toasting.

Evenly divide the lobster meat among the rolls and serve in paper boats.

Yield: 4 lobster rolls

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