Curried Lobster Roll

 

                    The bun is key : don't let anyone talk you into anything but a top-split hot dog roll. Serve with coleslaw.

Serves 2

• 1whole lobster (1 pound), cooked (about 1 cup lobster meat)
• 3 tablespoons mayonnaise
• 2 teaspoons lime juice
• 1/2 teaspoon curry powder
• 2 teaspoons butter
• 2 hot dog rolls
• 2 leaves Bibb lettuce (optional)

1. Chop the lobster meat into bite-size pieces.
2. Combine the lobster, enough mayonnaise to coat, lime juice and curry powder in a bowl and stir to combine.
3. Heat a skillet over medium heat, melt the butter, and toast the rolls until golden, 1 to 2 minutes per side ; transfer the rolls to serving plates, place a leaf of lettuce into the crook of each bun, and divide the lobster mixture between the two.
4. Serve immediately.

BON APPÉTIT

Classic lobster rolls

 

4 servings

• 125 ml mayonnaise
• 30 ml lemon juice
• 45 ml chopped chives
• 30 ml chopped parsley
• Salt and freshly ground pepper to taste
• 1 stalk of celery, diced
• 350 gr lobster meat, roughly chopped
• 30 ml softened butter
• 4 hot dog buns
• A few leaves of curly or Boston lettuce

1. In a salad bowl, mix the mayonnaise with the lemon juice, chives, parsley and seasoning.
2. Add the celery and lobster meat to the salad bowl, stir and set aside to cool.
3. Butter the outside of the buns then brown them in a pan over medium heat.
4. Garnish the buns with lobster salad and lettuce leaves.

BON APPÉTIT