LOBSTER

ROLL RECIPE ESTILO MAINE

1.- langosta
2.- mayonesa
3.- crema
4.- sal de ajo
5.- estragon fresco
6.- cebollin
7.- limn
8.- pan de hot dog


mayonesa

1.- aceite una taza
2.- un huevo
3.- medio limn
4.- media cucharadita de vinagre
5.- pimienta

Ingredients
Lobster, cooked and picked, 1 lb.
Mayonnaise
Chives, fresh, finely sliced
Lemon, juice of
Salt and ground black pepper
Frankfurter rolls, lightly toasted
Basil, fresh, chiffonade
Romaine, chiffonade (stems removed)

Amount
2 ea.
3-4 Tbsp.
tsp.
tsp.
to taste
2 ea.
1 Tbsp.
cup

Potato chips, pickle wedge or slices

for garnish
Method
1 Cut the lobster into medium size dice, and mix with the first four ingredients
in a suitable bowl.
2 Mix the basil and romaine, and divide onto the bottom of each toasted roll.
3 Divide the lobster mix between the two rolls, place onto a chilled plate, and
garnish with the pickle and chips.
Yield: 2 portions
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.