Paula Deen Light Lobster Roll

Paula Deen light lobster roll takes 25 minutes and a steamed lobster tail, turkey bacon and fresh basil to make a lemony, lightly dressed seafood sandwich. Try this easy light lobster roll for a weeknight dinner or summer cookout, since it's lighter than the mayo-heavy version and feeds two.

Let the steamed lobster cool completely before you dice it and fold it into the dressing. Warm lobster turns rubbery and makes the arugula wilt before the first bite.

Paula skips the mayonnaise and dresses the lobster with Dijon mustard, olive oil and lemon, so the sweet meat stays the star. Whole-wheat hot dog buns and turkey bacon keep the whole roll lighter than a classic New England one.

Paula Deen Light Lobster Roll

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

340

kcal

Tender chunks of lobster and crisp turkey bacon get tossed in a bright lemon, Dijon and basil dressing. It all piles onto whole-wheat buns over peppery arugula for a fresh, light bite.

Ingredients

• One 8-ounce lobster tail
  

• 2 tablespoons Chopped fresh basil
  

• 1 tablespoon Dijon mustard
  

• 1 tablespoon extra-virgin olive oil
  

• Zest and juice of 1 lemon
  

• 4 slices turkey bacon
  

• 2 whole-wheat hot dog buns
  

• 1/2 cup Baby arugula
  

Directions

• Steam the lobster: Place the 8-ounce lobster tail in a steamer and cook it for 8 to 10 minutes. Then lift it out and let it cool until you can handle it.
• Remove the meat: Cut open the shell with a sharp knife and pull out the lobster meat. Dice it into bite-size pieces so every bite of the roll gets some.
• Mix the dressing: Stir together 2 tablespoons chopped fresh basil, 1 tablespoon Dijon mustard, 1 tablespoon extra-virgin olive oil and the zest and juice of 1 lemon. Taste it before the lobster goes in, since the lemon should come through clearly.
• Toss the lobster salad: Add the diced lobster and 4 slices of turkey bacon to the dressing. Then toss gently so the lobster stays in nice chunks.
• Fill the buns: Lay 1/2 cup baby arugula inside each of the 2 whole-wheat hot dog buns. Then pile the lobster salad on top and serve right away.

Tools for this recipe

• Sayfine stainless steel steamer basket, Victorinox Fibrox 8-inch chef's knife, Microplane zester grater, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen lobster tails?

Yes, frozen tails work fine once they're fully thawed in the fridge overnight. Pat them dry before steaming, since extra water can dilute the dressing.

Can I make the lobster salad ahead of time?

You can steam and dice the lobster a few hours ahead and keep it chilled. Wait to add the dressing and fill the buns until just before serving, so the arugula stays crisp and the buns don't get soggy.

What can I use instead of turkey bacon?

Regular bacon works if you cook it crisp and crumble it, though it adds more richness. Since this recipe is built to be light, I'd stick with turkey bacon or just leave it out.

Can I use regular hot dog buns instead of whole-wheat?

Really, any hot dog bun will hold the filling. Toasting the buns lightly in a skillet with a little butter gives you a classic New England feel.

How do I keep the lobster from turning tough?

Steam the tail for the full 8 to 10 minutes but don't go much longer, since overcooked lobster gets rubbery. Cooling it before you toss it with the dressing also keeps the texture tender.