This week’s pick for Craving Ellie in my Belly was chosen by MacDuff over at Lonely Sidecar. These are technically lobster rolls but you can substitute shrimp which is what I did because I like shrimp and it was on sale! The rolls are very easy to make and assemble and require no real cooking, unless you count toasting the rolls as cooking. I hate celery, HATE it, so I only used scallions. The rolls ended up being creamy, filling, but a little bland. I didn’t have any appropriate seasoning to add to make them more flavorful so I just loaded up on the salt and pepper. If I ever make them again I’ll definitely try adding some more flavor. Some other Craving Ellie members suggested using curry powder or old bay seasoning, which I think would definitely create the flavor element the rolls are lacking.
Yield: 4 rolls
- 1/2 cup nonfat plain Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
- 3 tablespoons mayonnaise
- 1 stalk celery, finely chopped
- 1 tablespoon chopped scallion greens (about 1 scallion)
- 1 tablespoon fresh lemon juice
- 1 pound cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups)
- Salt and freshly ground black pepper
- 4 whole-wheat hot dog buns
- 1 tablespoon extra-virgin olive oil
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.
Recipe by Ellie Krieger