Lobster Roll Mix
from Chef Brandon Biederman
October 25, 2007
Ingredients:
- 1/2 Cup mayonnaise
- 1 pinch Paprika
- 1/4 Cup Celery, finely diced
- 1/4 Cup Onion, finely diced
- 1/8 tsp. Salt
- 1 pinch Black Pepper
- 1 Pound Cooked Lobster Meat, cut into small chunks
- Butter for griddling the buns
- 4 Split top buns
- 4 Each Lemon Wedges
Place the mayonnaise in a mixing bowl, and whisk in the paprika
celery, and onion, and season with salt and pepper.
Gently fold in the cooked lobster meat. Add more mayonnaise
if desired.
Refrigerate until mixture is very cold.
Grease a hot griddle or cast iron skillet with butter. Place the
split top buns on their sides onto the griddle, and quickly toast
until golden.
Fill each bun with one quarter of the lobster mixture. Place each
lobster roll onto a plate and garnish with lemon wedges.
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