Lobster Rolls From Frank Brunacci

Recipe adapted from Frank Brunacci

Lobster Rolls
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Lobster Rolls Recipe adapted from Frank Brunacci
Prep Time
Cook Time
Total time: 30 minutes
  • 1 cup mayonnaise
  • 2 celery stalks, diced
  • 1 bunch scallions, white and light-green parts thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped flat-leaf parsely
  • 2 tablespoons roughly torn basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups cooked lobster meat (from four 1¼-pound lobsters), cut into bite-size pieces
  • 4 hot dog buns, split
  • Butter, at room temperature
  • 2 tablespoons yellow mustard
  • 1 tablespoon honey
  • 1 cup roughly torn romaine lettuce
  1. In a large mixing bowl, stir together the mayonnaise, celery, scallions, lemon, parsley, basil, salt and pepper. Gently fold the lobster into the dressing.
  2. Heat a large skillet over medium heat. Butter the outside of the buns and toast each side in the skillet until golden brown.
  3. In a small bowl, stir together the mustard and honey. Spread the mixture inside the buns, fill with shredded lettuce and lobster salad and serve immediately.
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