Submitted by: Christopher L. Russell, 1995 Lobster Chef of the Year. Spruce Point Inn, Boothbay Harbor, Maine.
INGREDIENTS:
(25 servings)
21 ounces Maine Lobster meat, cooked & diced
2 ounces white wine
1 ounce rice wine vinegar
1 dash cayenne
1 pinch fresh thyme
1 pinch chives, sliced
1 lime, juiced
1 dash sirachi sauce
1 cup mayonnaise
25 each 1½” vol-au-vent shells, cooked
DIRECTIONS:
Combine all ingredients except vol-au-vents shells and mix well. Spoon mix into shell and serve.
NUTRITIONAL:
Nutritional facts per serving:
calories 89
carbohydrate 0.9 g
cholesterol 22 mg
fat 7.1 g
protein 5 g
sodium 141 mg
dietary fiber 0.1 g
calcium 17 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
