Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 (7 oz) frozen lobster tails, thawed | ||
| ½ c. Hy-Vee light salad dressing | ||
| 2 tsp. fresh lemon juice | ||
| 1 ½ tsp. Hy-Vee Dijon mustard | ||
| 1 tsp. Hy-Vee Select olive oil | ||
| ¼ tsp. hot pepper sauce | ||
| ¼ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| ½ c. chopped celery | ||
| 4 (5-inch each) sourdough rolls | ||
| Dried dill, optional | ||
| Lemon wedges, optional |
Directions
- Cook lobster in boiling water until opaque. Remove shell; set aside.
- Whisk salad dressing, lemon juice, mustard, oil, pepper sauce, salt and pepper in a medium bowl. Mix in lobster and celery; cover with plastic wrap and refrigerate at least 1 hour or up to overnight before serving.
- Lengthwise, cut out a wedge from the top of each roll and discard. Fill the void with lobster mixture.
- If desired, sprinkle on dried dill and serve with lemon wedges.
Nutrition facts
Servings
530 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 60mg
- Sodium: 1500mg
- Total Carbohydrates: 81mg
- Protein: 28g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 20%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Summer 2011, Hy-Vee ad from February 15, 2015.