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