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

  1. 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.

  2. 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.

  3. 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.