Festive Mediterranean lobster rolls



32 rolls

Festive Mediterranean lobster rolls

Andreas Trauttmansdorff


  • 3/4 cup regular or light sour cream
  • 2 tbsp finely chopped sun-dried tomatoes , packed in oil
  • 3/4 tsp dried dill
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 large flour tortillas , preferably sun-dried tomato or spinach
  • 2 cups coarsely chopped baby spinach
  • 227-g pkg imitation lobster , or crab


  • In a bowl, stir sour cream with sun-dried tomatoes, dillweed, salt and pepper. Lay tortillas on counter. Evenly spread with sour cream mixture, right to edges. Scatter spinach overtop. Break or cut lobster into chunks, then pat dry with paper towels. Place along bottom of each tortilla. Roll up tightly.
  • Wrap each log in plastic and refrigerate at least 2 hours or overnight. Using a serrated knife, slice logs into thick rounds and arrange on a large platter. Garnish with fresh mint sprigs, if you wish.

Nutrition (per serving)

  • Calories
  • 40,
  • Protein
  • 1.8 g,
  • Carbohydrates
  • 5.1 g,
  • Fat
  • 1.4 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 118 mg.

With five minutes of work you can be eating like a princess – nibbling on one-bite lobster rolls loaded with succulent seafood and creamy spinach.