Spicy Caesar Lobster Lettuce Rolls
Prep time: 20min
Total time: 40min
Serves 6
1 pint
(or 2 cups/500 mL) grape or cherry tomatoes
1/3 cup
Sensations by Compliments Classic Golden Caesar Vinaigrette
75 mL
2
steamed hard-shell lobsters (1 1/2 lb/750 g each), shelled and coarsely chopped (about 2 1/2 cups/625 mL meat)
1/3 cup
mayonnaise
75 mL
1
celery stalk, finely chopped
1/2
red onion, diced
2 tbsp
chopped chives or green onion
30 mL
1
large dill pickle, finely chopped
1 tsp
pepper
5 mL
1/2 tsp
hot sauce (plus extra for garnish)
2 mL
6
large Boston lettuce leaves
Lemon wedges for garnish
Per 1/6 of the recipe
calories
360
fat
14 g
saturated fat
2 g
carbs
34 g
sugar
6 g
protein
26 g
cholestrol
75 mg
fibre
5 g
sodium
950 mg
Directions
-
Preheat oven to 375˚F (190˚C). Place tomatoes in single layer on parchment paper–lined baking sheet. Drizzle with 1 tbsp (15 mL) of the caesar vinaigrette; bake in centre of preheated oven for 15 min., or until skins start to split. Let stand in pan on rack for 5 minutes.
-
In a large bowl, combine roasted tomatoes (and any accumulated juices), lobster, mayonnaise, celery, red onion, chives, pickle, pepper, hot sauce and remaining caesar vinaigrette.
-
Divide lobster mixture evenly among lettuce leaves. Garnish with lemon wedges, and additional hot sauce, if desired.
Tip
To make 12 appetizer-size servings, substitute 24 cucumber slices or Belgian endive leaves for Boston lettuce leaves. Top each with 2 tbsp (30 mL) of the lobster mixture.