Pull-Apart Mini Lobster Rolls
6 (4 oz.) wild-caught lobster tails
¼ cup Fresh Thyme plain nonfat Greek yogurt
1 Tbsp. mayonnaise
1 tsp. Fresh Thyme Dijon mustard
1 fresh lemon, zested and juiced, divided
1 rib celery, finely minced
1½ tsp. Lillie’s Q citrus blend seafood seasoning, divided
3 tsp. finely chopped fresh chives, divided
1 (13.1 oz.) pkg. Hero Hawaiian rolls
2 Tbsp. Fresh Thyme avocado oil
- Bring a large stockpot of water to a boil. Add lobster tails; reduce heat to medium. Cover and simmer 5 to 7 minutes or until internal temperature reaches 145°F. Remove and cool slightly.
- Use kitchen shears to cut through the top of each lobster shell down the center, just to the tail. Split the shells. Use thumbs and fingers to spread open. Gently loosen and remove lobster meat. Roughly chop lobster.
- In a medium bowl, stir together Greek yogurt, mayonnaise, mustard, 2 tsp. lemon zest, 2 tsp. lemon juice, celery, ½ tsp. seafood seasoning, and 2 tsp. chives. Stir in lobster; cover and refrigerate.
- Preheat oven to 350°F. Meanwhile, line a medium rimmed baking pan with parchment paper. Place Hawaiian rolls in prepared baking pan; do not separate rolls. Using a small paring knife, cut a shallow rectangular opening in the top of each roll, cutting about ¾ of the way through. Remove bread to create a pocket.
- In a small bowl, stir together avocado oil and remaining 1 tsp. seafood seasoning. Brush tops and insides of rolls with oil mixture. Bake 6 to 8 minutes or until lightly toasted.
- Spoon chilled lobster mixture into each roll. Garnish with remaining 1 tsp. chives and 1 tsp. lemon zest, if desired.
Each serving contains: 140 calories, 8 g fat, 3 g saturated fat, 0 g trans fat, 120 mg cholesterol, 670 mg sodium, 11 g carbohydrates, 11 g fiber, 0 g sugar, 15 g protein. Daily values: 0% vitamin D, 6% calcium, 4% iron, 2% potassium.
Directions
6 (4 oz.) wild-caught lobster tails
¼ cup Fresh Thyme plain nonfat Greek yogurt
1 Tbsp. mayonnaise
1 tsp. Fresh Thyme Dijon mustard
1 fresh lemon, zested and juiced, divided
1 rib celery, finely minced
1½ tsp. Lillie’s Q citrus blend seafood seasoning, divided
3 tsp. finely chopped fresh chives, divided
1 (13.1 oz.) pkg. Hero Hawaiian rolls
2 Tbsp. Fresh Thyme avocado oil
- Bring a large stockpot of water to a boil. Add lobster tails; reduce heat to medium. Cover and simmer 5 to 7 minutes or until internal temperature reaches 145°F. Remove and cool slightly.
- Use kitchen shears to cut through the top of each lobster shell down the center, just to the tail. Split the shells. Use thumbs and fingers to spread open. Gently loosen and remove lobster meat. Roughly chop lobster.
- In a medium bowl, stir together Greek yogurt, mayonnaise, mustard, 2 tsp. lemon zest, 2 tsp. lemon juice, celery, ½ tsp. seafood seasoning, and 2 tsp. chives. Stir in lobster; cover and refrigerate.
- Preheat oven to 350°F. Meanwhile, line a medium rimmed baking pan with parchment paper. Place Hawaiian rolls in prepared baking pan; do not separate rolls. Using a small paring knife, cut a shallow rectangular opening in the top of each roll, cutting about ¾ of the way through. Remove bread to create a pocket.
- In a small bowl, stir together avocado oil and remaining 1 tsp. seafood seasoning. Brush tops and insides of rolls with oil mixture. Bake 6 to 8 minutes or until lightly toasted.
- Spoon chilled lobster mixture into each roll. Garnish with remaining 1 tsp. chives and 1 tsp. lemon zest, if desired.