Authentic Cape Cod Lobster Sliders
Cape-Cod based registered dietitian Jenny Shea Rawn says, Summers on the Cape aren't complete without lobsters. In this lightened-up lobster roll, Rawn serves up juicy bits of tender lobster on a whole-wheat buttered roll, and drizzles them with a creamy tarragon, tomato, and cognac sauce. So what makes it healthy? It's all about the portions, baby.
- 1 teaspoon salted butter + extra for buttering the rolls
- 1 teaspoon olive oil
- 2 shallots, thinly sliced
- 2 tablespoons cognac (we used Hennessey)
- 1 clove garlic, chopped
- 3/4 cup 2% milk
- 1 tablespoon tomato paste
- 1 tablespoon tarragon, roughly chopped
- Salt and pepper, to taste
- 2 1 1/4 pound lobsters, cooked and chopped into bite-sized pieces
- 2 lettuce leaves, halved
- 4 small rustic whole grain rolls
- 1 lemon, cut into wedges
- Prepare lobsters as desired, set aside to cool.
- Heat butter and olive oil in a saute over medium heat. Saute shallots 5 minutes until soft and fragrant add the cognac, tomato paste and garlic and reduce the heat to low. Heat about 5 more minutes on low (alcohol will burn off) then add milk, tarragon and salt and pepper to taste. Remove from heat.
- Toast and butter the rolls. Add a lettuce leave to each roll plus 1/4 of the lobster meat. Add a tablespoon of sauce to each slider.
- Serve with grilled corn and coleslaw.
- Recipe provided by Cape-Cod, Massachusetts based Registered Dietitian and nutrition communications expert Jenny Shea Rawn.
Per serving: 250 kcal cal., 7 g fat (3 g sat. fat), 27 g carb., 4 g fiber, 8 g sugar, 21 g pro.. Percent Daily Values are based on a 2,000 calorie diet