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1/3 cup mayonnaise
1 lemon
2 tsp grainy Dijon mustard
1 pinch salt and pepper
250 g cooked lobster meat
2 garlic cloves, minced
1 shallot, finely chopped
2 tbsp finely chopped parsley
1 tbsp chopped capers
slices of toasted baguette, optional
In a large bowl, stir mayonnaise with 2 tsp (10 mL) lemon juice, Dijon, salt and pepper. Coarsely chop lobster and add to bowl with garlic, shallot, parsley and capers. Stir until mixed. If making ahead, cover and refrigerate up to 1 day.
Spoon lobster salad over slices of toasted baguette or tuck into a soft white bun. Also delicious served over a bed of greens.
Calories 195, Protein 12.2g, Carbohydrates 2.9g, Fat 14.8g, Sodium 418mg.
Prince Edward Island lobster is a luxurious treat. Down east, we can never eat too many lobster rolls (a generous serving of creamy lobster salad tucked into a soft white roll). Here's how the Inn at St. Peters' glams up this Maritime classic - great for a by-the-sea lunch or as an elegant appetizer when served on baguette toasts.