Recipe
Ingredients
1 1/2 LBS, SHELL-ON
1/4 TSP
1/4 TSP
1/4 TSP
1/4 TSP
12 THIN SLICED
2 HANDFULS, TORN INTO BITE-SIZE PIECES (ABOUT 1 CUP)
6 ROLLS
2 TSP
1/4 TSP, PLUS AS NEEDED
2 STRIPS, CUT INTO THIRDS
Directions
Step 1:
Grind sesame, fennel, celery salt and Korean chili pepper until fine.
Step 2:
Combine mayonnaise with dry spice blend. Add sriracha. Reserve, refrigerated, at least 15 minutes.
Step 3:
Boil Maine Lobster for 7-9 minutes. Remove from boiling water and chill in ice water. Once chilled, separate claws and tail from body of cooked Maine lobster, reserving body for another use.
Step 4:
Remove Maine lobster meat from shells and chop into 1/2-inch cubes. Combine Maine lobster meat with spiced mayonnaise.
Step 5:
Spoon 2 ounces Maine lobster salad in each mini brioche roll. Top each with a piece of bacon, a piece of frisée and 2 thin slices of tomato and skewer with bamboo skewers. Plate 3 sliders per serving, and serve with additional Sriracha if desired.
Maine lobster
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