Summer Lobster Rolls
Servings: 4
Calories: 281kcal
Give a refreshing twist to classic lobster roll - These Summer Lobster Rolls filled up with vibrant and healthier ingredients for the perfect summer meal!
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Ingredients
- 2 lobster tails
- 100 g frozen peas
- 100 g frozen sweetcorn
- 2 spring onions finely chopped
- 125 g light sour cream
- 100 g greek yogurt
- juice and zest of ½ lemon
- ½ red chilli pepper finely minced
- a bunch of cilantro finely chopped
- 4 hot dog buns
- 1 tablespoon extra-virgin olive oil for brushing
- sea salt and black pepper
Instructions
- Place the lobster tails in the steamer basket, cover, and steam until opaque and cooked through, for about 12 minutes.
- With the help of kitchen scissor, cut straight down the central membrane break the tail in half vertically. Remove the meat from the shell immediately and chop into bites.
- Meanwhile, blanch the sweetcorn and garden peas in a pot of simmering water, for about 4 mins. Cool under cold running water and transfer in a large bowl.
- Add into the bowl the lobster, spring onion, sour cream, greek yogurt, cilantro, lemon juice and zest and red chilli. Season well with salt and pepper and mix all the ingredients together.
- Brush the insides of the buns with a little olive oil. Grill the buns, oiled-side down, over medium heat until golden, 3-4 minutes.
- Divide the lobster salad between the buns and serve straight away. Enjoy!
Notes
Place leftover lobster mixture in an airtight container, and store in the fridge for up to 2 days.
Nutrition
Calories: 281kcal | Carbohydrates: 34g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 381mg | Potassium: 369mg | Fiber: 3g | Sugar: 7g | Vitamin A: 473IU | Vitamin C: 23mg | Calcium: 182mg | Iron: 2mg