COOKED AND PICKED, 1 ¼ LB., 2 EA.
FRESH, FINELY SLICED, ¾ TSP.
LIGHTLY TOASTED, 2 EA.
FRESH, CHIFFONADE, 1 TBSP.
CHIFFONADE (STEMS REMOVED), ¼ CUP
PICKLE WEDGE OR SLICES FOR GARNISH
JUICE OF, ½ TSP.
Cut the lobster into medium size dice, and mix with the first four ingredients in a suitable bowl.
Mix the basil and romaine, and divide onto the bottom of each toasted roll.
Divide the lobster mix between the two rolls, place onto a chilled plate, and garnish with the pickle and chips.
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