Lobster Rolls with Caper Remoulade

By Dixie8686

Ingredients

• Remoulade:
• 1 cup mayonnaise
• Grated rind and juice of 1 large lemon
• 2 tbsp drained capers, chopped
• 1 tsp chopped fresh parsley
• Salt and pepper
• 1 1/2 cups cooked and shredded lobster meat
• 2 Tablespoons sliced scallion, green parts only
• 2 leaves bibb lettuce, torn into pieces
• 6 small yeast rolls or small buns, cut on top almost all the way through
• 2 tablespoons soft butter

Details

Adapted from howtodecorate.com

Preparation

Step 1

In a small bowl, stir together mayonnaise, lemon rind and juice, capers and parsley. Add salt and pepper to taste. Refrigerate for approximately 1 hour to allow flavors to blend. Makes about 1-1/3 cups
In a glass or stainless steel bowl, gently toss the lobster meat with half of the remoulade and the scallions. Cover with plastic wrap and chill for 1 hour for the flavors to mingle.
Spread the inside of the sliced rolls with the soft butter on both sides. Fill each with a few pieces of the torn lettuce and stuff with the lobster filling. Garnish with extra parsley leaves of a few grinds of fresh cracked black pepper. Serve immediately.