There’s a ninety percent chance that when I ask my roommate for a blog idea, he’s going to respond with lobster {or crab}. Ninety percent! You’d think at this point, I’d start answering my own question. But nope, I still ask. And every once in a while, when I’m making my more-than-weekly trip to the seafood department, I’ll spot lobster tails on sale and I’ll pick some up. Maybe this is all part of his master plan..
This time he went a mini step further and suggested crab dip. I couldn’t for the life of me justify making/eating crab dip on a weeknight. But what I could justify was a lobster roll, because.. I can always justify a lobster roll.
And there’s really nothing to a lobster roll. Lobster {obviously}, celery, parsley, mayo, salt, and pepper – mixed and stuffed in a toasted bun {I used Udi’s gluten-free buns}. A traditional lobster roll’s bun is slathered in butter and then toasted. But calories aside, I’m rarely a fan of greasy bread.
For an even lighter version, I’m certain lobster salad lettuce wraps would be out-of-this-world good!
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