Lobster Roll


A perfect summer meal!  Grilled zucchini, grilled corn, and a lobster roll.

This is my “poor man’s” version of a lobster roll.  And, for you purists out there, this is a non-mayonnaise version.  I have always hated mayo!  Here’s the way I put this together:

  • 12 oz. lump crab meat
  • 6 oz. imitation lobster meat
  • finely diced celery
  • panko breadcrumbs
  • juice of one lemon
  • celery salt and EVOO

Mix all these ingredients together.  Serve on a soft hot dog roll with crispy lettuce.  Chopped fresh chives would make a great garnish.

My side dishes were both done in foil packets on the grill.

I did the “Hasselbeck” technique on the zucchini.  That is where you slice it into discs, almost all the way but not fully through, so it stays together in one piece and you can fan the slices out.


Sprinkle with shredded parmesan, EVOO, chopped fresh herbs, and a little salt.  Push the cheese and herbs down into each section.  Pop onto a sheet of aluminum foil.  Add a top piece of foil and crimp the edges to create a packet.  Don’t forget to leave a little space in the packet for steam to build up.

I made a similar foil packet for my corn.  I slathered each ear with a compound butter (softened butter, salt, lime juice, and chopped fresh cilantro).

Both foil packets were placed on the grill over medium heat.  Grill for about 20 minutes with the grill top closed.  The corn does great if you flip the packet over halfway through.

Serve with a crisp white wine, Champagne, or pale ale.



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