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Nutrition Facts
Serving Size 299 g
(Approx. 6 Servings)
Amount Per Serving
Calories 580 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 3.5 g 18%
Trans Fat 1.0 g
Cholesterol 235 mg 78%
Sodium 1490 mg 62%
Total Carbohydrate 57 g 19%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 40 g
Vitamin A 6% Iron 25%
Vitamin C 10% Calcium 20%
*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.

Saffron Aioli Lobster Roll

Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 h 20 m
6  People


Recipe makes 6 Servings

4 shallots, peeled and roughly chopped
1/4 cup(s) lemon juice
2 Tbsp garlic, minced
1 bay leaf
2 pinches of saffron
1 cup(s) white vinegar
1 cup(s) mayonnaise
3 Lb lobster meat, steamed and chopped
1/4 cup(s) parsley, chopped
1/2 cup(s) celery, diced
1/2 Tsp kosher salt
1/4 Tsp black pepper
6 bolillos
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Combine shallots, lemon juice, garlic, bay leaf, saffron, and vinegar together in a small sauce pot and simmer until liquid is almost gone.
Remove bay leaf then transfer mixture to a blender or food processor.
Purée until smooth then add in mayonnaise and continue to blend.
Remove from blender or food processor and set aside. Note: extra aioli can be saved for up to 7 days in the fridge.
Combine lobster meat with parsley, celery, salt, pepper, and 3/4 cup saffron aioli.
Refrigerate lobster salad for a minimum of 1 hour.
To serve, slice bolillos down the center almost in half, remove some bread. Fill rolls with a heaping spoonful of chilled lobster salad.


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