Lobster Rolls with Chopped Apple Coleslaw
Servings: 6
Ingredients
Chopped Apple Coleslaw
- 1/3 cup mayonnaise preferably Hellman's (light is okay)
- 2 Tbsp apple cider vinegar
- 1 tsp sugar
- 1 Tbsp whole grain mustard
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 4 cups chopped cabbage approximately 1/2 medium cabbage (10 oz)
- 1 tart apple peeled, cored and cut into small dice
- 1/4 cup finely chopped green onions mixture of green and white parts
- 3-4 Tbsp chopped parsley or to taste
Lobster Rolls
- 1/3 cup mayonnaise preferably Hellman's (light is okay)
- 2 tsp grated lemon zest from 1-2 lemons
- 1-2 Tbsp fresh lemon juice
- 1 1/2 tsp Dijon mustard
- 1/4 tsp Kosher salt
- dash sweet paprika (to taste)
- 2 Tbsp finely chopped green onions plus more for garnish, if desired
- 1 1/2 lbs cooked lobster meat, cut into bite sized pieces
- 1/2 cup finely chopped celery
- 6 hot dog buns preferably split top, potato or brioche
- 3 T softened butter
Instructions
Chopped Apple Coleslaw
- Make the dressing: Combine mayonnaise through black pepper in a small bowl, stirring with a whisk until smooth.
- Chop (or shred) the cabbage and peel and finely dice the apple. Place in a medium to large bowl. Add the chopped green onions and parsley and stir to combine. Add the dressing to the bowl and stir until all the cabbage is evenly coated with dressing.
- Cover and place in refrigerator until ready to serve. (Preferably about one hour.)
Lobster Rolls
- Wash lemon and use a microplane to remove the zest. Roll the zested lemon on the counter to help release the juice. Slice it in two and use a reamer or citrus juicer on one half of it to get the necessary 1-2 tablespoons.
- In a medium bowl, combine the mayonnaise, lemon zest, lemon juice (start with 1 T), dijon mustard, 1/4 tsp Kosher salt and a dash of sweet paprika. Stir with a whisk to combine.
- On a cutting board, chop lobster meat into large bite size pieces. Finely chop the celery. Add both to the large bowl with the sauce. Using a spatula, toss gently to combine all the ingredients, making sure to get all of the sauce off the bottom. Taste and season to taste with additional lemon juice, mustard salt and/or paprika. Gently stir in green onions. Cover and refrigerate until ready to use.
- Split buns (if needed) and spread both cut sides with softened butter. Heat a large nonstick skillet over medium high heat. Toast buttered sides in the pan until desired degree of golden brown and crispy. Set aside on a platter. Repeat with remaining buns.
- Divide the lobster salad between the buns. Garnish with a sprinkle of green onions and paprika if desired. Serve with coleslaw.
Notes
I used frozen cooked lobster meat, which I thawed in the refrigerator overnight. Make sure to drain the meat and dry it well or it will make the lobster salad mixture too watery.
Other side options: Roasted potatoes, potato salad, French fries or watermelon.
Roasted Baby Potatoes: You need 2 pounds of the smallest potatoes you can find (M&S has my favorites in Hong Kong and I use two small 500g bags). I cut in half any that are on the larger side. Place them on a foil lined baking tray and toss them with a little olive oil, salt, pepper and 1 tsp (or to taste) of Aleppo pepper flakes. If you don't have Aleppo, feel free to use Old Bay, Cajun seasoning or 1/2 tsp red pepper flakes instead. Roast at 425 degrees F (220 C) for 35-45 minutes, stirring once after about 15-20 minutes. We like ours really soft so I tend to go to the 45 minute point.