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: May 25, 2012

I had never had lobster rolls before. These were easy and very tasty.

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Marcia

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Manalapan, New Jersey, USA

Reviewed: May 19, 2012

Wow ! Very tasty.....used paprika instead....a keeper for me.

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Dawn

Cooking Level: Expert

Reviewed: May 1, 2012

I've grown up all my life beside the ocean here in Nova Scotia and lobster rolls are one of the favorites in our family:)

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Wally

Reviewed: Feb. 14, 2012

I am only giving 4 stars because I made a couple of changes. Used lemon juice instead of lime, red onion in place of green onions and put it on a deli flat which I did grill with butter. This was based on what I had on hand. As it turned out, it was delicious. I used slipper lobster tails which I broiled then let cool. Mixed with the mayo mixture and refrigerated for a couple of hours. It made a great valentine dinner, easy but great tasting and made most of it ahead of time during the day.

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hotinmykitchen

Reviewed: Jan. 4, 2012

Awesome recipe!! Tastes just like the lobster rolls of my childhood vacations on Cape Cod. I substituted fresh lemon juice for lime-still tasted great.

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Cooking Level: Expert

Reviewed: Nov. 30, 2011

Good recipe, but I zipped it up some by adding 1 tsp of dijon mustard, some old bay seasoning and some dill (fresh or dried). Added a nice flavor. Tip: Make sure lobster meat is well drained if using frozen.

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Patti

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Cooking Level: Intermediate

Reviewed: Nov. 6, 2011

Wonderful! My husband, my sister, my twelve year old neice, and my seven year old son all loved these! I used hoagie rolls and substituted imitation crab meat for the lobster. We will be having these again later this week!

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MessyMama

Cooking Level: Intermediate

Living In: Kodak, Tennessee, USA

Reviewed: Sep. 22, 2011

I don't think I could ever rate lobster rolls with five stars, but this recipe is as good as it gets! In my opinion, lobster is best served steamed with melted butter! Anyhow, I had three, very large, warm water lobster tails, and they weren't as good as your colder water variety. They were perfect for lobster rolls.

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Craig Carlson

Cooking Level: Intermediate

Home Town: Russellville, Kentucky, USA

Living In: Nashville, Tennessee, USA

Reviewed: Sep. 18, 2011

fanTAStic! I made this for lunch & served with baked beans for a nice New England style meal. LOVED it!

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angie_w

Reviewed: Sep. 2, 2011

The best thing I ever eat. The only thing I did differently was I used Cajun Seasoning and not pepper or hot sauce, Pork Blend of fresh Herbs, Red Onions, Yellow, Red and Orange Peppers - Oh and I used Surimi. In Alaska 1 1/2 lbs of Lobster runs about $100 I also buttered the kaiser roll, heated up a skillet and toasted both sides of the bun. The inside was crunchy and the outside was so soft. This was the first Foux-Lobster Roll I have eaten and it tasted exactly the way I imagined. If I would have given you a bite you would not have known the difference. Love this recipe. Next time I wall leave out the Peppers . . .

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