Lobster and Citrus-Fennel Salad Rolls

printable recipe from www.lolfoodie.com

Servings: 2



  1. Trim the bottom off of the fennel and peel away the outer-most layer. Give it a good wash and slice the bulb. Chop the tarragon, as well.
  2. Dice your lobster meat into approximately 1/2" cubes.
  3. Combine the lobster, tarragon, 1/8 tsp salt, and mayonnaise in a smallish (cereal-size) bowl.
  4. In a separate small bowl, combine the fennel, remaining 1/8 tsp salt, citrus rind, citrus juice, rice wine vinegar, olive oil, and pepper.
  5. 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.
  6. Place approx 1/3c of the fennel salad in each bun, and top with 1/2c of the lobster salad. Enjoy! :D

Printed from www.lolfoodie.com
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