4 Serves
86 Mins
Bring a large pot of water to a boil and cook the lobster meat until opaque and tender, then drain and let cool.
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Vitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
117 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
330 mg / 4,700 mgSodium
986 mg / 2,300 mgZinc
4 mg / 11 mgCopper
2 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Chop the cooled lobster meat into bite-sized chunks and combine in a bowl with mayonnaise, finely diced celery, and chives.
Season the lobster mixture with salt and black pepper to taste.
Heat a frying pan over medium heat, add butter, and toast the split-top rolls until golden brown and crispy.
Generously fill the toasted rolls with the prepared lobster mixture and serve immediately.
18
g142
g17
g
American