recipe reviews for:

Lobster Rolls

“I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.”

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Reviewed: Jun. 29, 2008

I had some shrimp, sauted those and chopped them up for this recipe. was great. pan toasted the hot dog buns. The lime juice is wonderful in this recipe.

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LOCHIN1


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Reviewed: May 19, 2008

We were at an Asian Mkt in So Cal and they had a special for the nite...kingsize,5 LB. LIVE, lobsters $5.99 a pound... They would steam it for us. It was a done deal! We already had dinner, so I decided to look on this site for something for tomorrow and low and behold, I found this recipe! IT WAS FABULOUS! I was thrilled we even had a little leftover for the next day. I didn't alter a thing. Thanks for the great recipe.

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JTIMBAN

	Cooking Level: Intermediate Home Town: Dayton, Ohio, USA Living In: Paradise Valley, Arizona, USA
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Reviewed: Mar. 24, 2008

This is a classic New England sandwich best served on a regular ol' hot dog bun which I prefer grilled. (Pepperidge Farm is my favorite) I use big, meaty chunks of fresh lobster, no onion or herbs, and just a bit of lemon juice. I could eat this every day--if lobster wasn't so pricey!

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naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Sep. 27, 2007

I made this with imitation crab meat- don't. I am sure it would be good with lobster. I trimmed the sides of the hot dog bun a little, buttered them & the inside & cooked the outside a little in a fry pan like they do in New England. I might plurge one day & buy lobster meat to try in this but it is kinda hard to find fresh seafood out here in Colorado. Thanks.

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Jennifer B.

	Cooking Level: Expert
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Reviewed: Sep. 7, 2007

I really liked this recipe. Great for lunch and quick to make. I used imitation crab meat instead of lobster (hard to find lobster in Texas!) and it still was good. My husband liked it as well. I would pull the crab meat apart instead of leaving it in huge hunks just so the overall effect is a little more saladie.

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kodiano


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Reviewed: Sep. 5, 2007

This recipe was great -- thanks! For what it's worth, it worked out to about one lobster per sandwich. I wouldn't change a thing with this recipe.

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Mrf2218


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Reviewed: Aug. 31, 2007

We had a good portion of leftover lobster and I heard that lobster doesn't reheat well so I thought of a lobster sandwich that I had at Neiman Marcus for lunch one day. This recipe is FAR better then what Neiman Marcus offers. SO simple but yet, so delicious. I brought fresh French bread from the bakery and toasted it prior to dressing the sandwich. The next time we have lobster I plan on buying too much again, just so that I can have this sandwich the next day!!!

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WISHME

	Cooking Level: Intermediate Living In: Honolulu, Hawaii, USA
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Reviewed: May 21, 2007

I used frozen, leftover lobster (thawed of course) & I did opt to use kaiser rolls. I used chives instead of green onions & I added a tbp of melted butter (what's lobster w/out butter? ;o) ). I served it al fresco w/ Honeydew Soup (from thsi site), fresh yellow tomato wedges, sprinkled w/ basil & salt & a glass of pinot grigio. Hubby said that when he retires he wants this for lunch everyday! Thansk for a wonderful recipe!

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: May 17, 2007

This recipe is so good - thank you! I didn't have green onions, so I used chives instead. They worked just fine. I also added one teaspoon of dijon mustard, and it gave it a great flavor and kick. We served it with top split hot dog buns, and it looked very impressive. Can't wait to make this for guests.

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jwallacemiller

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: New York, New York, USA
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Reviewed: Nov. 12, 2006

i used imitation lobster. a nice and simple recipe; i'd not leave out the tabisco, since it gives it the kick it needs. i'll do this again.

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lockesmom

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: May 25, 2006

One of the few things I miss about Long Island is going out to Montauk and having Lobster Rolls. When I found this recipe I had to try it! Instead of using lobster meat I also used immitation crab meat like a previous reviewer posted and also mild green tabasco sauce and it was Outrageous!! The lime gives it a nice flavor. Would also be nice to serve with crackers for get togethers. These will be the only Lobster Rolls I will ever make! Thank You for sharing this recipe :)

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Lisa S


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Reviewed: Mar. 29, 2006

I guess I'm just giving this 4 stars because I don't like the taste of lime paired with lobster, I prefer lemon. And I think the mayo mixture should be in the fridge for a couple of hours (or, even better, overnight!). Otherwise...love lobster rolls!

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LUVGIGGLIN


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Reviewed: Feb. 20, 2006

This was amazing! We bought lobster tails for V-Day that were just too big to eat, and I had no idea what to do with the leftovers, since I have bad luck reheating lobster. So I tried this recipe since it stays cold. I'm so glad I did! I did make a few changes: I had about a 1/2 Lb. of lobster, I used all the mayo (light), I used 1 Tab lemmon, not lime, I substituted a dash of celery salt becuase I don't like celery, I added about 4 dashes more hot pepper sause, and I put it in a tortilla with lettuce (and no butter)as a wrap. I can't see myself spending $20 a pound just for this, but if I ever have leftover lobster again, this is the perfect way to eat it! And if you have a fancy party, this would make an unbelievable appitizer.

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ANNERSBANANERZ

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Los Angeles, California, USA
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Reviewed: Feb. 4, 2006

Although I haven't made this exact recipe, I grew up in New Brunswick,Canada and have had lobster rolls all my life...If anyone has not tried this recipe I would recommend it..It's a decadent treat!

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Zap

	Cooking Level: Expert Home Town: Moncton, New Brunswick, Canada Living In: Manchester, Kentucky, USA
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