It's never not time for lobster rolls. They are are the perfect Friday night treat—and these include our new AMAZING Creamy Ranch, which will be available in stores at the end of the month! Go ahead and get the lobster tails into the fridge Friday morning, then when you get home Friday night all you have to do is steam, stir and serve.
Makes 4 servings
What you need
4 lobster tails, thawed if frozen
3 tablespoons Tessemae’s Mayonnaise
2 tablespoons Tessemae’s Creamy Ranch
1 tablespoons lemon juice
2 tablespoons grass-fed butter, melted
4 top-split buns or romaine lettuce leaves
What you do
- Fill a large saucepan with 1 inch of water and bring to a boil. Place lobster tails in a steamer basket, and place basket in pot. Cover and steam tails for about 5 minutes or until meat is just opaque. Remove lobster tails and let cool. Remove meat from shells and cut into 1-inch pieces.
- Stir together Mayo, Ranch, and lemon juice. Fold in chopped lobster meat and gently stir until blended.
- Meanwhile, brush sides of buns with butter and toast in a nonstick skillet until lightly browned. Divide lobster meat among buns or romaine leaves and serve immediately.