Thursday, July 9, 2009

CEiMB - Lobster Rolls

This week's Craving Ellie in My Belly was chosen by MacDuff of Lonely Sidecar.  This is one of my favorite blogs mainly because she always makes me laugh out loud.  She's from Boston, so I wasn't surprised at her choice of Ellie's Lobster Rolls.  No better place to get lobster than the Northeast coast.



Since I was home by myself, I tried to scale the recipe down to just a sandwich.  I didn't quite get the proportions right, because it was a little "saucy" for my taste.  I liked the taste, but would have preferred a little less sauce.

I made a few substitutions including eliminating the mayonnaise and using horseradish mustard instead.  I'd definitely do that again.  It added just the right amount of spice.  I couldn't find any whole wheat hot dog buns, so I just toasted some regular hoagie rolls.

Here's the recipe:



Lobster Roll
2008, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger Episode: Treat Yourself Good

Ingredients

1/2 cup nonfat plain Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
3 tablespoons mayonnaise (I substituted horseradish mustard)
1 stalk celery, finely chopped
1 tablespoon chopped scallion greens (about 1 scallion) (didn't have any so didn't use)
1 tablespoon fresh lemon juice
1 pound cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups)
Salt and freshly ground black pepper
4 whole-wheat hot dog buns
1 tablespoon extra-virgin olive oil

Directions

If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.

Per Serving:

Calories 340; Total Fat 14 g; (Sat Fat 2g, Mono Fat 5 g, Poly Fat 6 g) ; Protein 29 g; Carb 25 g; Fiber 3 g; Cholesterol 85 mg; Sodium 720 mg

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On a side note, I'd like to congratulate my dear friends Jill and Melvin on the arrival of their son, Bram.   Isn't he beautiful?



These guys have waited a long time to be parents and I couldn't be happier for them.  No one deserves it more.

Plus, I can't wait to spoil him!


5 comments:

  1. The roll looks wonderful.
    A note to Bram: Welcome to the world!

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  2. Horseradish mustard YES YES YES! This would've been perfect!

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  3. Oh, horseradish. What an awesome idea! I think that definitely would have given the recipe the kick it needed. Well done :)

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  4. ah yes......Horseradish mustard......brilliant!
    And baby makes 3.....congrats to your friends.....cute baby!

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  5. I thought your lobster roll looked great until I saw Bram. What a cutie!

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