Yellow split peas add a savoury element as well as texture to our spin on a traditional lobster roll. The split pea/lobster filling can also be used to top canapés and salads!
3/4cup(190 mL) cooked yellow split peas (see notes)
1lb(454 g) cooked & cleaned lobster meat, cut into bite-size pieces (see notes)
1/2cup(125 mL) finely diced celery
1/3cup(75 mL) mayonnaise, more or less, as desired
1Tbsp(15 mL) fresh lemon juice and zest
1Tbsp(15 mL) finely sliced fresh chives
1-2tsp(5 mL) finely chopped fresh tarragon
1tsp(5 mL) whole grain mustard
salt & freshly ground black pepper, to taste
4fresh rolls, split
1Tbsp(15 mL) melted butter
2cups(500 mL) baby arugula
Directions
To cook the yellow split peas: rinse 1/4 cup (60 mL) dry yellow peas with water and drain. Add to a small stock pot with 2 cups (500 mL) of water. Gently simmer until very tender, but not falling apart, approximately 30-40 minutes. Drain off excess liquid, rinse under cool water and pat excess water off with a paper towel.
In a medium bowl, lightly toss together the cooked peas, lobster and celery.
In a separate bowl, combine mayonnaise, lemon juice, lemon zest, chives, tarragon and mustard.
Add mayonnaise mixture to the pea/lobster mix and toss to coat. Season to taste with salt and pepper.
Lightly toast the rolls and brush cut sides with melted butter, add arugula and fill with lobster mixture. Enjoy immediately.
Notes
To get 3/4 cup (180 mL) cooked split peas, rinse and drain 1/4 cup (60 mL) dry split peas, then add to a pot with 1/2 cup (125 mL) water. Bring to a boil, then reduce heat and simmer peas for 20-30 minutes until peas are cooked. Add more water as needed. When cooked, drain and rinse and you're ready to go!
Cook a large batch of split peas so you can easily include in a range of your favourite dishes! Stir into salads, season and roast for crunchy snacks, marinate and top flatbreads, thicken soups, etc.
Strapped for time? Canned lentils or chickpeas (lightly mashed) work as an excellent substitution for the split peas in this recipe. Be sure to drain and rinse thoroughly under water and pat dry before including.
Cooked and cleaned shrimp can be substituted for the cooked lobster meat.
3/4cup(190 mL) cooked yellow split peas (see notes)
1lb(454 g) cooked & cleaned lobster meat, cut into bite-size pieces (see notes)
1/2cup(125 mL) finely diced celery
1/3cup(75 mL) mayonnaise, more or less, as desired
1Tbsp(15 mL) fresh lemon juice and zest
1Tbsp(15 mL) finely sliced fresh chives
1-2tsp(5 mL) finely chopped fresh tarragon
1tsp(5 mL) whole grain mustard
salt & freshly ground black pepper, to taste
4fresh rolls, split
1Tbsp(15 mL) melted butter
2cups(500 mL) baby arugula
1
To cook the yellow split peas: rinse 1/4 cup (60 mL) dry yellow peas with water and drain. Add to a small stock pot with 2 cups (500 mL) of water. Gently simmer until very tender, but not falling apart, approximately 30-40 minutes. Drain off excess liquid, rinse under cool water and pat excess water off with a paper towel.
2
In a medium bowl, lightly toss together the cooked peas, lobster and celery.
3
In a separate bowl, combine mayonnaise, lemon juice, lemon zest, chives, tarragon and mustard.
4
Add mayonnaise mixture to the pea/lobster mix and toss to coat. Season to taste with salt and pepper.
5
Lightly toast the rolls and brush cut sides with melted butter, add arugula and fill with lobster mixture. Enjoy immediately.
