INGREDIENTS:
2-3 ounces per person Maine Lobster knuckle and claw meat (fresh, raw or blanched)
1 baguette, fresh
8 ounces mozzarella, shredded
½ cup basil, chiffonade
2 scallions, sliced
Olive oil as needed to quickly sauté
Sweet Chili Aioli as needed
DIRECTIONS:
Slice the baguette lengthwise and pull some of the white bread out, leaving a crust shell of both halves.
Spread the Sweet Chili Aioli on both sides. Sprinkle the basil and scallions over each half.
Spread the cheese over one side of the bread; set aside.
Sauté the Maine Lobster very quickly in the olive oil, then place the Maine Lobster directly on the cheese side of the baguette so the cheese melts.
Close the halves, and slice on the bias. Serve immediately.
