Recipe
Ingredients
COOKED AND PICKED, 1 ¼ LB., 2 EA.
FRESH, FINELY SLICED, ¾ TSP.
TO TASTE
LIGHTLY TOASTED, 2 EA.
FRESH, CHIFFONADE, 1 TBSP.
CHIFFONADE (STEMS REMOVED), ¼ CUP
PICKLE WEDGE OR SLICES FOR GARNISH
3-4 TBSP.
JUICE OF, ½ TSP.
Directions
Step 1:
Cut the lobster into medium size dice, and mix with the first four ingredients in a suitable bowl.
Step 2:
Mix the basil and romaine, and divide onto the bottom of each toasted roll.
Step 3:
Divide the lobster mix between the two rolls, place onto a chilled plate, and garnish with the pickle and chips.
Step 4:
Variations: Many “Mainers” use only knuckle and claw meat for lobster rolls and reserve the tail meat for other applications.
Note: Other garnishes may include cole slaw, French fries, chowder, or anything your guests may prefer.
Recipe courtesy of Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College
Maine lobster
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