Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Hot Dog | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup quality mayonnaise
- 1 pound cooked lobster meat, diced ½ inch thick
- ½ cup celery, small dice
- 1 pinch chopped fresh tarragon
- 1 pinch celery salt
- 1 teaspoon fresh squeezed lemon juice
- 6 top-split hot dog rolls
- 2 tablespoons unsalted butter, at room temperature
Directions
Place the lobster meat in a mixing bowl.
Add ¾ cup of the mayonnaise, the celery, tarragon, celery salt and lemon juice.
Toss well.
Spread the soft butter lightly on the hot dog rolls and toast them in a large flat skillet over medium heat until lightly browned.
Once toasted, spread the remaining ¼ cup of the mayonnaise inside the warm rolls.
Using a small spoon, gently place the lobster in the rolls, being careful not to break them.
Serve immediately.