Imitation Lobster and Potato Chip Rolls

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photo by John Kernick


Lobster rolls are a fun food item available at many beach food stands and restaurants. I have always been intrigued by their popularity and when the imitation lobster came out in kosher markets, I had to try out a version. I think the results are both fun and delicious.

1 cup mayonnaise
1 celery rib, finely diced
1 teaspoon Dijon mustard
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons Tabasco
2 tablespoons snipped chives, plus more for garnish
Kosher salt
1 pound imitation lobster meat, cut into small chunks
2 tablespoons unsalted butter or margarine
6 hot dog buns
One 4-ounce bag potato chips

In a bowl, whisk the mayonnaise, celery, garlic, lemon juice, Dijon mustard, Worcestershire, Tabasco and the 2 tablespoons of chives; season with salt. Refrigerate until chilled.
Cut the imitation lobster into chunks. Mix into dressing and chill for one hour.

Melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned, about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

And while we’re talking imitation fish, try these terrific imitation crab cakes.

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