2 Serves
73 Mins
Steam the lobster meat until just cooked through, then allow it to cool completely before chopping into bite-sized chunks.
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SwissVitamin E
10 mg / 15 mgVitamin K
59 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
87 µg / 400 µgCalcium
257 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
439 mg / 1,250 mgPotassium
682 mg / 4,700 mgSodium
1623 mg / 2,300 mgZinc
9 mg / 11 mgCopper
3 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
152 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
16 g / 20 gCholesterol
322 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
In a mixing bowl, combine the chopped lobster meat with mayonnaise, finely diced celery, and a touch of lemon juice, seasoning with salt and pepper to taste.
Brush the split-top rolls with melted butter and toast them in a frying pan over medium heat until golden brown and crispy.
Generously fill the toasted rolls with the lobster salad mixture and garnish with fresh chives before serving immediately.
28
g35
g35
g
American