Classic Maine Lobster Rolls from Lobster Gram

Good afternoon friends and foodies! It's Friday and it's a gorgeous day here in Chicago! Every year when spring rolls around (first official day of spring is Sunday!) Lobster Grammers start craving that classic New England favorite...the Lobster Roll.
There are literally dozens of ways people prepare Lobster Rolls. Some use nothing but lobster meat and clarified butter, others use mayonnaise.
At Lobster Gram, we have used a single Lobster Roll recipe since 1987. Other variations were still good...but they were not the lobster rolls we spend all winter dreaming about.
So, in the spirit of sharing this spring, here is the Classic Lobster Gram Maine Lobster Roll Recipe. Bon Appetite!

Classic Maine Lobster Rolls
-1 lb. (1-1/2 cups) cooked lobster meat, thawed
-1/4 cup green onion, chopped
-1/2 cup celery, chopped
-1 Tbsp. Dijon mustard
-1 Tsp. lemon juice
-1 Tsp. Worcestershire sauce
-1/3 cup mayonnaise
-1/3 cup sour cream
-salt & pepper to taste

To make Lobster Rolls
Combine ingredients well, let stand 20 minutes for flavors to mix completely.
With 4 long French or hoagie-style sandwich rolls, slice the bread lengthwise, hollow out the inside of the bread, and toast or grill until slightly crunchy on the outside. Spoon in the lobster filling and it's ready. Serve with crunchy potato chips, side salad and lemonade or a hearty beer.

Nancy's Recipe for Pesto Lobster Rolls

Good day foodies! It's Thursday, the week is coming to a close and I thought it would be the perfect time to share with you a recipe that was created by our Creative Director, Nancy.
Nancy has been with Lobster Gram for 16 years, and she is one of the best home cooks I have ever known. Her expertise with our products is unmatched and her knack for flavors is uncanny. Here are some step by step images of this phenomenal recipe for pesto Lobster Rolls, and the recipe Next week, I'll post the video Nancy took while creating this recipe!

Creamy Pesto Lobster Rolls Recipe by: Nancy
Try this twist on the traditional New England trademark sandwich. Trust us - you may never go back to the same old plain mayo preparation again! We prefer homemade pesto sauce, but feel free to use store-bought for even quicker preparation.

Ingredients
1-1/2 cups cooked lobster meat*, chopped
1/2 cup fresh corn kernels (cut from 1 ear)
1/2 cup red bell pepper, diced
1/2 cup scallion, thinly sliced
1/4 tsp. celery seed
1/4 cup pesto sauce
1/4 cup mayonnaise
2 Tbsp. fresh lemon juice
Salt & pepper to taste
4 hot dog buns, buttered

Directions
In a medium bowl combine the lobster meat, corn, red pepper, scallion and celery seed. In a separate bowl, stir together the pesto, mayonnaise and lemon juice until creamy and smooth. Pour the sauce in batches over the lobster mixture, tossing until evenly mixed and lobster mixture is just coated (don’t overdo it). Season with salt and pepper, though taste it first (you may decide it doesn’t need it). Cover and chill lobster mixture in the refrigerator until the buns are ready, or up to 24 hours.
Spread any unused sauce on one side of your hot dog buns if there is extra. Toast the hot dog buns in a 400° oven to your desired “toastiness”. Remove from the oven when warm and toasty, and fill each bun with the chilled lobster mixture. Dive in!
*NOTE: If using our cooked Lobster Meat by the pound, thaw 24-36 hours in the refrigerator, lightly rinse, drain and pat dry with paper towels. Use in any recipe &?enjoy! 1-1/2 cups of meat is approximately equal to 1/2 lb. of cooked lobster meat.