Lobster Roll

I made this lobster roll yesterday on a whim and I must say, it came out so good! My experience with lobster rolls is limited – I’ve eaten them a few times and wasn’t overly impressed and I certainly had never made one before! I don’t know what came over me, but I suddenly had a hankering for a lobster roll – the way that I feel it should be – light, refreshing, flavorful. And boy did this hit the spot! I have to admit, as usual, I did not measure the ingredients. The recipe below is my estimation of how much I may have added to the bowl – so use it a loose guideline and play with it to make it to your taste!

This recipe makes two rolls, which was just right for my husband and I, but feel free to scale to fit the size of your crowd.

1/4 c. Mayonnaise
2 tsp. Lemon Juice
1 tsp. Minced Parsley
1 tsp. Minced Chives
Salt, to taste
Fresh Ground Black Pepper, to taste
1 pinch Cayenne Pepper or Paprika
1 drop Lemon Vitality Oil
1 swirl Tarragon Vitality Oil
7 oz. Lobster Meat
2 Long Rolls
Butter, for toasting

Whisk together all ingredients except the celery, scallions, and lobster. Gently fold in the remaining ingredients until thoroughly coated. Adjust seasonings as needed. Chill until ready to serve.

Butter both sides of your rolls and toast in a skillet. Fill roll with the lobster salad and serve with your favorite pickles, chips, and fruit.

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