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
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