Lobster Roll
Ingredients:
6 each
2 oz.
2 each
1 each
Portion
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New England style top cut hotdog rolls
softened butter
celery stalks
small bag of potato chips
prepared lobster salad (recipe below) |
Preparation:
Wash and dry celery stalks. Using a vegetable peeler, peel celery stalks lengthwise to create long ribbons. Place Ribbons in ice water and set aside.
Trim the crust off four sides of the roll to “square off” the roll. Lightly spread softened butter on the three longer sides including the bottom.
On a griddle on medium heat, toast all buttered sides until golden brown.
Fill each roll with lobster salad and place a twisted celery ribbon on top of each stuffed roll. Serve with chips.
Lobster Salad
Ingredients for Lobster:
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2 each
4 oz.
1 gallon
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whole 1 lb. live Maine lobsters
Kosher salt (for cooking water)
water |
Ingredients for Dressing:
1 Cup
Each
1 each
1 tsp.
1 tsp.
1/2 tsp.
1/4 tsp.
1/8 tsp.
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mayonnaise
juice of 1/2 a lemon
small garlic clove - minced
parsley - chopped
chives - chopped
tarragon - chopped
salt
freshly ground black pepper |
Preparation:
In a medium stock pot bring Kosher salt and water to a heavy boil.
Make an ice bath by filling a large bowl with ice water and set aside. Completely submerge Lobster in boiling water for 10-12 minutes. Carefully remove from boiling water and place in ice bath until thoroughly chilled. (approx. 10-12 minutes).
Once completely cooled remove meat from the shell and discard shell. Cut lobster meat into small pieces. Set aside.
In a medium bowl mix remaining ingredients well to make the salad dressing.
Use a rubber spatula to gently mix desired amount of dressing into the cut lobster meat being careful to not break up the lobster meat. Place in refrigerator in sealed container until ready for use.
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