Lobster rolls with lemon mayo
A American lunch for the galley that fine in moderate seas, about 20 min hands-on.
- Lunch
- American
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Lobster tails (frozen)480 g (120 g)
- Mayonnaise80 g (20 g)
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Celery80 g (≈ 2 stalks) (20 g (≈ 0.5 stalk))
- Sliced bread (loaf)240 g (60 g)
- Butter32 g (8 g)
Method
- Poach the thawed tails 5 minutes; cool and chop.
- Mix with mayonnaise, lemon and finely chopped celery.
- Pile onto buttered, toasted bread.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Celery, Shellfish (prawns, crab), Eggs, Gluten, Milk / lactose, Mustard — always check the labels of what you buy.
Per serving
- kcal
- 451
- protein
- 26 g
- fat
- 24 g
- carbs
- 31 g
- sugar
- 4 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes