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How to Make Ditch Plains Lobster Rolls

If you can't make it to the New England seashore, here's a quick and delicious way to bring the shore to you.


  • Step 1: Make garlic confit Make garlic confit. Add a cup of olive oil and the peeled cloves from a head of garlic to a small heavy saucepan. Let it simmer for 15 to 20 minutes on medium heat.
  • Step 2: Make the aioli Start the aioli. With a spoon, crush your garlic in a bowl, and mix in a quarter cup of Dijon mustard, a cup and a half of mayonnaise, and salt and pepper to taste.
  • Step 3: Make the lobster filling Make the lobster filling. Cut four to five pounds of cooked lobster meat into small pieces and place them in a bowl. Mix in a couple spoonfuls of aioli, a tablespoon of finely chopped tarragon, a tablespoon of finely chopped parsley, a cup of finely diced celery, half a cup of sliced scallions, and some Old Bay seasoning, salt, and pepper.
  • Step 4: Grill your rolls Grill your rolls. Warm the grill pan on your stove and grease it with olive oil. Place the rolls face down on the pan. Prepare to butter your rolls by melting three tablespoons of butter in a small saucepan.
  • Step 5: Butter the rolls & serve Butter the rolls with the melted butter. Add lobster salad to the rolls and serve!
  • FACT: A serving of lobster meat is loaded with essential minerals and protein, and has less fat, calories, and cholesterol than either skinless chicken or skinless turkey.

You Will Need

  • 4 to 5 lb. of cooked lobster meat
  • Salt and pepper
  • 0.25 c Dijon mustard
  • 1.5 c mayonnaise
  • 1.0 tbsp tarragon
  • finely chopped
  • 1.0 tbsp parsley
  • finely chopped
  • 1.0 c celery
  • finely diced
  • Some Old Bay seasoning
  • The peeled cloves of one head of garlic
  • 1.0 c olive oil
  • 3.0 tbsp butter
  • 4.0 potato hot dog rolls
  • 0.5 c scallions
  • thinly sliced
  • A large mixing bowl
  • A small heavy saucepan
  • A grill pan or toaster oven

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