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Nutrition Facts
Serving Size 333 g
(Approx. 4 Servings)
Amount Per Serving
Calories 720 Calories From Fat 420
% Daily Value*
Total Fat 47 g 72%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 1080 mg 45%
Total Carbohydrate 53 g 18%
Dietary Fiber 8 g 32%
Sugars 11 g
Protein 24 g
Vitamin A 30% Iron 20%
Vitamin C 60% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Lobster Roll with Gherkin Mayo

Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 h 30 m
4  People


Recipe makes 4 Servings

2 live lobsters, 1.5 lbs each
1 cup(s) H-E-B Organic Mayonnaise
2 garlic cloves, minced
1/2 cup(s) celery leaves, stalks saved for later use
1 medium lemon, zested
1 cup(s) gherkins, chopped fine
1 Tsp cracked black pepper
1/2 cup(s) celery stalks, diced
1/2 cup(s) red bell peppers, diced small
1/4 cup(s) fresh chives, finely chopped
2 cup(s) iceberg lettuce, chopped
4 whole grain submarine rolls
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Bring a very large pot of water to a boil. For best results cook live lobsters the same day you purchase them.
Place live lobsters one at a time into the boiling water, and place lid on for several seconds to keep boiling water from splashing out.
Once lobsters are both in the water reduce heat to medium and keep an eye on the water so it doesn't boil over.
Keep lid on the pot and cook for 12 to 15 minutes, or until lobsters are bright colored and tails are curled into a tight "c" shape.
While lobsters are cooking make mayonnaise by adding mayonnaise, garlic, celery leaves, lemon zest, gherkins, and cracked pepper.
Whisk to combine or place everything into a food processor and pulse until smooth. Refrigerate until ready to use.
Place lobsters into an ice bath once cooked and allow to cool completely.
Remove all lobster meat carefully from shells with lobster crackers, scissors or pliers. Place meat into a bowl, keep lobster shells for stock or discard.
Mix 1 cup of gherkin mayo with lobster meat, diced celery, red peppers, chives, and lettuce. Toss to combine everything.
Serve on toasted rolls with a little more of mayo.


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