Summer Lobster Box

with Creamy Potato Salad, Green Salad & Corn on the Cob

60 MIN

$119.99 4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Keep It 4 Lobster Rolls

From the Test Kitchen

Celebrate summer with our first-ever lobster rolls! Our Summer Lobster Box comes complete with seasonally inspired sides, hosting tips, and entertaining extras. Toasted rolls are filled with lightly dressed lobster, garnished with chives, and finished with a squeeze of lemon juice. Creamy potato salad with pickled peppers and capers, buttery corn on the cob, and a fresh romaine and Bibb lettuce salad round out the meal. It’s available all summer long—or while supplies last!
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

2 oz Pickled Peppadew Peppers
2 Tbsps Capers
¼ cup Dijonnaise
¼ cup Sour Cream
4 Scallions
1¼ lbs Potatoes
12 oz Cooked Lobster Meat
1 bunch Chives
8 Long Potato Rolls
4 ears Of Corn
2 oz Garlic & Herb Spreadable Butter
2 stalks Celery
2 Tbsps Hot Sauce
1 Lemon
1 tsp Preserved Lemon Purée
1 oz Salted Butter
3 oz Feta Cheese
⅓ cup Crispy Onions
3 oz Radishes
½ lb Grape Tomatoes
1 head Butter Lettuce
¼ cup Labneh Cheese
1 Romaine Lettuce Heart
1 Tbsp Apple Cider Vinegar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the potato salad ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the peppers and capers; combine in a large bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops.

2 Make the potato salad

Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer to the bowl of chopped peppers and capers. Season with salt and pepper. Add the dijonnaise, sour cream, and sliced white bottoms of the scallions. Stir to coat. Taste, then season with salt and pepper if desired. Serve the potato salad garnished with the sliced green tops of the scallions.

3 Prepare & cook the corn

Remove the spreadable butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn; wash and dry the cobs. Halve each cob crosswise. Once boiling, add the halved corn to the pot. Cook 3 to 4 minutes, or until bright yellow and tender. Turn off the heat. Drain thoroughly and return to the pot. Add the softened butter and lemon purée; season with salt and pepper. Stir until the butter is melted and the corn is coated. Taste, then season with salt and pepper if desired.

4 Prepare the green salad ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of both lettuces; roughly chop the leaves. Combine in a large bowl. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. To make the dressing, in a bowl, combine the labneh, vinegar, half the spice blend (you will have extra), 1 tablespoon of olive oil, and 2 tablespoons of water. Season with salt and pepper; stir to combine.

5 Finish & serve the green salad

To the bowl of chopped lettuces, add the halved tomatoes, sliced radishes, feta (crumbling before adding), and dressing. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the crispy onions.

6 Prepare the lobster roll ingredients

Wash and dry the fresh produce. Finely chop the celery. Thinly slice the chives. Quarter and deseed the lemon. Drain the lobster in a strainer or colander, then transfer to a cutting board. Roughly chop into bite-sized pieces and place in a large bowl.

7 Toast the rolls

In a large pan (nonstick, if you have one), heat the plain butter on medium until melted. Working in batches if necessary, add 4 rolls (you will have extra), cut sides down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a serving platter.

8 Finish & serve the lobster rolls

To the bowl of chopped lobster, add the mayonnaise, hot sauce, and chopped celery. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Evenly divide the dressed lobster among the toasted rolls. Serve the lobster rolls garnished with the sliced chives. Serve the lemon wedges on the side (topping with as much of the juice as you’d like). Enjoy!