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Mark Bittman's Seafood Made Light
What a catch!
Lobster roll? Fried shrimp? The New York Times' Mark Bittman makes them good for you and more delicious than ever.
Lemon-Tarragon Lobster Roll
Ingredients: Cooked lobster meat, mayonnaise, lemon zest, freshly squeezed lemon juice,fresh tarragon, black pepper, hot dog buns, romaine lettuce
Try this recipe: Lemon-Tarragon Lobster Roll
Next: Classic Crab Cakes
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