I should say “sort-of” lobster salad rolls. Because the only lobsters Kroger had were still swimming around the tank… and I don’t feel quite up to that yet. So in this recipe, I’m using imitation lobster meat which actually turned out to be pretty tasty. It’s made out of Alaskan Pollock.
But anyway, this is a super easy recipe for a quick and healthy lunch.
For 2 servings, you will need:
- 1c chopped, cooked lobster meat (real or imitation)
- 1 tbs mayonnaise
- 1 tsp chopped fresh tarragon
- 1/4 tsp salt, divided
- 1/2c thinly sliced or grated fennel bulb (or 1 small bulb)
- 1 tbs fresh lemon juice (throw some orange in too, if you have it)
- 1/4 tbs grated lemon rind (once again, orange would be good here too)
- 1 tsp rice wine vinegar
- 1 tsp olive oil
- 1/8 tsp freshly ground black pepper
- 2 hot dog or coney dog buns
Trim the bottom off of the fennel and peel away the outer-most layer. Give it a good wash and slice the bulb.
If you can’t find fennel, you can substitute some star anise or add some extra tarragon. They all have a licorice-y flavor. If you do substitute for the fennel, just combine it all with the lobster salad because you won’t have the substance of the chopped fennel.
Now, chop your tarragon.
This is the imitation lobster meat I used. I won’t be offended if you use real lobster meat. But that’s a lot of work. And… I just don’t have the intestinal fortitude.
Anyway though.. the packaged meat was already cut into chunks, but I chopped them a bit smaller to fit better into the hot dog buns.
Combine the “lobster,” tarragon, 1/8 tsp salt, and mayo in a smallish (cereal-size) bowl.
In a separate small bowl, combine the fennel, remaining 1/8 tsp salt, citrus rind, citrus juice, rice wine vinegar, olive oil, and pepper.
Spray a skillet (preferably non-stick, if you have it) with cooking spray and heat over medium heat. Once heated, add the buns and cook for 2 minutes on each side, or until lightly toasted.
Place approx 1/3c of the fennel salad in each bun, and top with 1/2c of the lobster salad.