School may be back in session but summer isn’t over yet! At least not in Austin, TX. I mean I love fall, like loooove it, but it isn’t here quite yet. So if you’ve been traveling like me or just missed out on summer favorites this year, there’s still time to enjoy some summer favorites! I made this lobster roll that is lunch box ready. Which I will probably be packing for my girl’s night picnic next week. It’s great for work lunches and I even included some kid-friendly tips!
*This recipe first appeared on Austin Woman Magazine*
A little indulgence will keep those summer vibes flowing into the fall with this super simple lobster roll!
8 ounces of lobster meat, steamed
1/3 cup sliced celery
2 tablespoons chopped green onions
2 tablespoons mayonnaise
1 ounce fresh lemon juice
Lemon zest from ½ small lemon
½ teaspoon Dijon mustard
½ teaspoon each salt and pepper
¼ teaspoon ground red pepper (sub paprika)
2 Sweet Roll Mini Sub Rolls
- Remove lobster from shell and chop into bite sized pieces.
- Combine together mayonnaise, celery, onion, lemon juice, lemon zest, mustard, salt, pepper and red pepper.
- Gently stir in lobster. Store in the fridge up to two days.
- Combine into sweet roll just before eating.
414 calories per serving, 12 grams of protein per serving
Pro-Tip: Store your lobster in the fridge at home or work. Pack your kids lunch with an ice pack or temperature controlled box.
Kid-friendly version: If your child will eat it, give them some lobster! If not, serve celery with a dipping sauce like ranch and make their favorite sandwich, like ham and cheese in the remaining sweet rolls. Add a serving of blueberries for a truly Maine-inspired lunch!