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    Grilled Lobster Rolls

    Low PotassiumHigh Protein Diabetes-FriendlyDairy-FreeNut-FreeAmericanDinner

    Grilled Lobster Rolls

    Low PotassiumHigh Protein Diabetes-FriendlyDairy-FreeNut-FreeAmericanDinner
    4 servings, about 1 cup salad each
    Active time: 40 minutes
    Total time: 40 minutes

    Description

    All around Maine's Penobscot Bay, lobster rolls set the standard for homey, simple, Down East fare. Uncooked lobster tails are available in the freezer section of most supermarkets.

    Directions

    1. Preheat grill to medium-high.
    2. Lay lobster tails on a cutting board with the soft side of the shell facing up. Cut the tails in half lengthwise through the shell using kitchen shears, starting from the fan. Run your fingertips along the inside of the shell to loosen the meat in the shell. Brush the meat with oil.
    3. Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more. Transfer the lobster to a cutting board. Meanwhile, toast buns over indirect heat, 3 to 5 minutes.
    4. While the lobster cools, bring a small pan of water to a boil. Cook snow peas until bright green, 1 minute. Drain, refresh under cold water and slice very thinly (almost shredded). When the lobster is cool enough to handle, remove the shell and coarsely chop the meat.
    5. Mix celery, mayonnaise, lemon juice, shallot, mustard, tarragon, pepper, salt and garlic powder in a large bowl. Stir in the chopped lobster and snow peas. Divide the salad among the toasted buns.

    Tips

    • Tip: To shell a lobster, grasp claw at the knuckle, near the body. With a firm twist, remove the claw from the body. Repeat with the second claw. To remove claw meat, crack through the claw shell using a pair of kitchen shears. (Alternatively, crack with a lobster cracker.) Holding the body in one hand and firmly grasping the tail in the other, twist and gently pull the tail from the body. (Discard the body.) Cut the tail in half lengthwise with kitchen shears, starting from the underside. Serve halves in the shell or remove the meat.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories322 cal
    • Total Fat9 g
    • Saturated Fat1.4 g
    • Cholesterol90 mg
    • Sodium674 mg
    • Carbohydrate Total31 g
    • Protein29.8 g
    • Phosphorus333 mg
    • Potassium389 mg
    • Fiber3.8 g
    • Calcium121 mg

    Ingredients

    • 2 10- to 12-ounce lobster tails, thawed if frozen
    • 2 teaspoons extra-virgin olive oil
    • 4 whole-wheat hot-dog buns
    • 1 cup snow peas, trimmed
    • ¼ cup minced celery
    • ¼ cup reduced-fat mayonnaise
    • 1 tablespoon plus 2 teaspoons lemon juice
    • 1 tablespoon minced shallot
    • 2 teaspoons Dijon mustard
    • 1 teaspoon chopped fresh tarragon
    • ½ teaspoon freshly ground pepper
    • ⅛ teaspoon salt, or more to taste
    • ¼ teaspoon garlic powder

    Ingredients

    • 2 10- to 12-ounce lobster tails, thawed if frozen
    • 2 teaspoons extra-virgin olive oil
    • 4 whole-wheat hot-dog buns
    • 1 cup snow peas, trimmed
    • ¼ cup minced celery
    • ¼ cup reduced-fat mayonnaise
    • 1 tablespoon plus 2 teaspoons lemon juice
    • 1 tablespoon minced shallot
    • 2 teaspoons Dijon mustard
    • 1 teaspoon chopped fresh tarragon
    • ½ teaspoon freshly ground pepper
    • ⅛ teaspoon salt, or more to taste
    • ¼ teaspoon garlic powder

    Description

    All around Maine's Penobscot Bay, lobster rolls set the standard for homey, simple, Down East fare. Uncooked lobster tails are available in the freezer section of most supermarkets.

    Directions

    1. Preheat grill to medium-high.
    2. Lay lobster tails on a cutting board with the soft side of the shell facing up. Cut the tails in half lengthwise through the shell using kitchen shears, starting from the fan. Run your fingertips along the inside of the shell to loosen the meat in the shell. Brush the meat with oil.
    3. Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more. Transfer the lobster to a cutting board. Meanwhile, toast buns over indirect heat, 3 to 5 minutes.
    4. While the lobster cools, bring a small pan of water to a boil. Cook snow peas until bright green, 1 minute. Drain, refresh under cold water and slice very thinly (almost shredded). When the lobster is cool enough to handle, remove the shell and coarsely chop the meat.
    5. Mix celery, mayonnaise, lemon juice, shallot, mustard, tarragon, pepper, salt and garlic powder in a large bowl. Stir in the chopped lobster and snow peas. Divide the salad among the toasted buns.

    Tips

    • Tip: To shell a lobster, grasp claw at the knuckle, near the body. With a firm twist, remove the claw from the body. Repeat with the second claw. To remove claw meat, crack through the claw shell using a pair of kitchen shears. (Alternatively, crack with a lobster cracker.) Holding the body in one hand and firmly grasping the tail in the other, twist and gently pull the tail from the body. (Discard the body.) Cut the tail in half lengthwise with kitchen shears, starting from the underside. Serve halves in the shell or remove the meat.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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