Parmesan Ricotta Lobster Rolls

 

So I know we all just had Thanksgiving, and everyone is promising themselves that it'll be salads from here on out, but here's something else to add to your thighs this holiday season. Toasted in the oven, this modern twist on the classic lobster roll is creamy, warm, and the perfect compliment to the chilly months that are soon approaching. Not to mention they're super easy! Here goes:

 

Pick the meat off of one boiled lobster and chop it into chunks.

Mix the lobster meat in with the lemon juice, salt, pepper, parmesan, ricotta, and cream cheese. Cut your loaf of French bread into sandwich-sized chunks (I had a short baguette so I got three big pieces out of it), and cut each piece open but not all the way through like so:

Fill the bread with the lobster mixture and lay them in a pan. Stick the pan in the oven for 15 minutes at 350 degrees.  

 And that's it! For best results, serve it with a salad. It's basically cheese and bread, so you're definitely gonna want some ruffage with this thing!

Now go eat three of these while running on the treadmill.

Parmesan Ricotta Lobster Rolls

1 lobster, boiled

1/4 cup shredded Parmesan cheese

1/4 cup ricotta cheese

2 oz. cream cheese

1 tsp lemon juice

1 small loaf of French bread

 Salt and Pepper to taste

Preheat oven to 350 degrees. Pick the meat off the boiled lobster and chop into chunks. Mix the lobster in with the cream cheese, lemon juice, parmesan, ricotta, and a little salt and pepper. 

Cut the French bread into pieces that are about 5 inches long and cut each piece open without cutting all the way through. Spoon the lobster mixture into each piece of bread until slightly overstuffed. 

Put the sandwiches in a pan and bake in the oven until the bread is toasted and the filling is warm, about 15 minutes. 

Happy eating, everyone!