Lobster and Avocado Rolls

Serves: 
12

A conventional lobster roll contains fresh cooked lobster meat, tossed with mayonnaise and served on a grilled hot dog bun with the opening on the top, rather than on the side. The stuffing may also contain diced celery or scallion, use of drawn butter in addition or instead of mayonnaise.

Ingredients

Lobster Mixture (recipe follows)
Garlic Butter (recipe follows)
3 oz. additional butter
12 New England-style frank or hot dog buns
6 fresh Hass avocados, peeled, seeded and diced

Lobster Mixture:
1½ lbs. lobster tail meat, coarsely chopped
1½ lbs. lobster knuckle and claw meat, coarsely chopped
3 oz. lemon juice
11⁄8 cups mayonnaise
1½ cups finely diced celery
¾ cup diced fresh parsley
Salt and pepper, to taste

Garlic Butter:
3 oz. butter
2 tbsp. minced fresh garlic

Steps

  1. To prepare Lobster Mixture: In a bowl, combine lobster meat, lemon juice, mayonnaise, celery, parsley and salt and pepper. Refrigerate.
  2. To prepare Garlic Butter: Melt butter in saucepan over med. heat. Stir in garlic; set aside.
  3. Brush inside surfaces of rolls with Garlic Butter. Heat rolls in oven until warmed.
  4. Melt the additional 3 oz. butter in a saucepan. Add lobster mixture to saucepan and heat through until just cooked, about 5 to 7 min.
  5. Using a slotted spoon, strain the lobster into the garlic butter buns. Drizzle remaining sauce over the top or serve on the side.
  6. Top each bun with half a diced avocado.

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

FSD Resources