DIRECTIONS

In large bowl, combine lobster, grapes, celery, parsley and pine nuts.  Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt, and pepper.  Pour over the lobster mixture and gently toss to combine.  Line the rolls with lettuce and fill with lobster salad.

Ingredients

3 cups lobster meat, fresh or frozen
1 cup green California grapes, halved
1/2 cup chopped celery
1 tablespoon chopped parsley
3 tablespoons pine nuts, toasted
2 tablespoons minced shallots
1 tablespoon champagne or white wine vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon
3 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
4 each soft artisan rolls, split horizontally
4 each leaves of red lettuce, washed and dried

DIRECTIONS

In large bowl, combine lobster, grapes, celery, parsley and pine nuts.  Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt, and pepper.  Pour over the lobster mixture and gently toss to combine.  Line the rolls with lettuce and fill with lobster salad.

Notes

This is a Dairy-free recipe

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving:  Calories 375; Protein 28g; Carbohydrate 31g; Fat 16
(38% Calories from Fat ); Saturated Fat 3g (7% Calories from Saturated Fat); Cholesterol 78mg; Sodium 778mg; Fiber 2.4g.