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Dill-Lemon-Caper Lobster Rolls

Scott Phillips

Servings: 2

Cooked lobster tossed in a creamy dressing punctuated with dill, capers, and lemon offers a new take on the traditional lobster roll.


  • 3 Tbs. mayonnaise
  • 2 tsp. minced fresh dill
  • 2 tsp. drained capers
  • 1-1/2 tsp. fresh lemon juice
  • 1/4 tsp. finely grated lemon zest, plus the juice from 1 small lemon
  • 8 oz. cooked lobster meat, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper
  • Unsalted butter, softened
  • 2 split-top hot dog rolls
  • Butter lettuce leaves

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 240
  • Fat (g): 26
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 125
  • Sodium (mg): 950
  • Carbohydrates (g): 26
  • Fiber (g): 1
  • Protein (g): 35


  • In a medium bowl, mix the mayonnaise, dill, capers, lemon zest and lemon juice.
  • Gently mix the lobster meat into the dressing. Season to taste with salt  and pepper.
  • Heat a 10-inch skillet over medium-high heat. Spread the butter over the outside of the hot dog rolls and toast in the skillet until lightly browned, about 2 minutes per side. Line each roll with lettuce leaves, fill with the lobster salad, and serve.


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Reviews (2 reviews)

  • sdesin | 09/02/2014

    We've made this several times now. My husband is gluten free, so we forego the rolls. So yummy and easy!

  • winstonk | 11/06/2012

    Excellent although I had to make some substitutions such as shrimp for lobster, dill paste for fresh dill and green lettuce for butter lettuce. Simple to make and delicious.

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