Lobster and Egg Rolls Recipe

As a girl who simply adores eggs I am often found in the kitchen trying to find a recipe pair them with things that will knock my friends socks off. Personally I’m not a fan of seafood (which is a crime…yes I know) but my husband drools at even a mention of lobster, shrimp or scallops. When I was given this Lobster and Egg Rolls recipe from Chef Lynn Crawford I knew he’d fall in love immediately.

I’ve written about having lunch with Chef Lynn when she served this beauty HERE but thought I’d pull the recipe out so it’s easier for you all to find.

I hope you enjoy!

Lobster and Egg Rolls Recipe

lobster-and-egg-rolls-recipe-soberjulie

INGREDIENTS:

  • 375 g lobsters (3/4 lb), cooked and shelled, chilled, and cut into bite-size pieces
  • large hard boiled eggs, peeled and chopped
  • 1 cup (250 mL)mayonnaise
  • 1 tsp (5 mL)lemon juice
  • stalk celery, finely diced
  • 1/4 cup (60 mL)chopped celery leaves
  • 2 tbsp (30 mL)chopped tarragon or dill
  • 1 tbsp (15 mL)capers, chopped
  • 1/4 tsp (1.25 mL)salt
  • 1/8 tsp (0.5 mL)pepper
  • small dinner rolls, split on top
  • 1 tbsp (15 mL)unsalted butter, melted
  • head butter lettuce (optional)

PREPARATION:

soberjulie-egg-and-lobster-rolls

Lobster and Egg Rolls Recipe
soberjulie egg and lobster rolls
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.

 

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