CON­NECTI­CUT-STYLE LOB­STER ROLLS

Clean Eating - - RECIPES -

SERVES 4. HANDS-ON TIME: 15 MIN­UTES. TO­TAL TIME: 15 MIN­UTES.

Rich, fra­grant but­ter is what sets a Con­necti­cut-style lob­ster roll apart from its coun­ter­part, the Maine va­ri­ety, which uses mayo. While a Con­necti­cut-style roll is typ­i­cally served warm, here we keep it at room tem­per­a­ture to avoid the stove – but heat it up if you pre­fer.

1 lb cooked lob­ster meat, roughly chopped, room tem­per­a­ture or warmed

½ tsp finely grated lemon zest + 3 tbsp fresh lemon juice

1 tsp pa­prika

¼ tsp each sea salt and ground black pep­per

3 tbsp organic un­salted but­ter

4 large Bibb let­tuce leaves

4 whole-grain hot dog buns

1 tbsp chopped fresh chives

1. In a bowl, com­bine lob­ster, lemon zest and juice, pa­prika, salt and pep­per. Melt but­ter (in mi­crowave); add to bowl and toss.

2. Di­vide let­tuce and lob­ster mix­ture among buns; sprin­kle with chives.

PER SERV­ING (1 lob­ster roll): Calo­ries: 335, To­tal Fat: 12 g, Sat. Fat: 6 g, Mo­noun­sat­u­rated Fat: 3 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 27 g, Fiber: 4 g, Sug­ars: 4 g, Pro­tein: 29 g, Sodium: 913 mg, Choles­terol: 188 mg

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