The Dish : Uno Chicago Grill -- Lobster Roll & Sliders Recipe
The Dish: Uno Chicago Grill -- Lobster Roll & Sliders
The Restaurant: Uno Chicago Grill
The Chef: Chris Gatto
The Dish: Lobster Roll with Tarragon Mayonnaise & Bacon
4 New England style hot dog buns or something similar (top split)
4 tablespoons unsalted butter, softened
1 recipe lobster salad (recipe follows)
½ cup tarragon mayonnaise (recipe follows)
8 strips fully cooked bacon, cut into ½ inch pieces
4 green leaf lettuce leaves, washed, dried, and shredded
4 dill pickle spears
French fries or potato chips
½ cup mayonnaise
1 tablespoon fresh tarragon
Kosher salt, to taste
Fresh ground pepper, to taste
Place all ingredients into a stainless steel mixing bowl and mix. Set aside.
1-¼ pounds fully cooked lobster meat
½ cup tarragon mayonnaise
To make the lobster salad, combine the lobster and tarragon mayonnaise in a stainless steel mixing bowl and lightly mix. If not using immediately, cover with plastic wrap and place in the refrigerator.
To make the Lobster Roll
1. Heat a 10-inch skillet over medium heat. Spread each of the hot dog buns with 1 tablespoon butter (½ on each side). Place the buttered buns into the hot dry pan and toast without moving, until golden brown on one side, about 30 seconds. Turn and cook the other side, about 30 seconds more. Remove from heat.
2. Evenly distribute the shredded lettuce inside each bun.
3. Evenly distribute the bacon pieces on top of the lettuce.
4. Spoon the lobster salad evenly among them. Serve with pickles and french fries or potato chips on the side.
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