Maine Lobster Rolls

By: The Culinary Institute of America

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Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College shows us how to make classic Maine Lobster Rolls.

Yields: 2 Portions

Ingredients

Lobster, cooked and picked, 1 ¼ lb., 2 ea.
Mayonnaise, 3-4 Tbsp.
Chives, fresh, finely sliced, ¾ tsp.
Lemon, juice of, ½ tsp.
Salt and ground black pepper to taste
Frankfurter rolls, lightly toasted, 2 ea.
Basil, fresh, chiffonade, 1 Tbsp.
Romaine, chiffonade (stems removed), ¼ cup
Potato chips, pickle wedge or slices for garnish

Directions

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