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PrintThe Dish: Tavern on the Water -- Lobster roll
The Chef: Chris Damian
INGREDIENTS
2 lbs of cooked lobster meat-tail, knuckle, claw broken into bite size pieces with cartilage removed
1 cup of mined celery (chopped fine)
1 Tbsp old bay seasoning (or to taste)
1 cup mayonnaise
6 each hot dog rolls
¼ cup melted butter
INGREDIENTS
2 lbs of cooked lobster meat-tail, knuckle, claw broken into bite size pieces with cartilage removed
1 cup of mined celery (chopped fine)
1 Tbsp old bay seasoning (or to taste)
1 cup mayonnaise
6 each hot dog rolls
¼ cup melted butter
METHOD
Place all ingredients in a mixing bowl and gently blend together. The ingredient list is subjective so if you like more mayonnaise or seasoning just add it to your taste.
Brush the rolls with melted butter and toast until golden brown on each side.
Shredded Iceberg Lettuce
PLATING
Place a little bed of shredded lettuce in a hot dog roll. Place lobster salad mix on top of it and serve. The recipe should make 6 lobster rolls. Serve with Cape Cod Potato Chips.
Tavern on the Water
1 8th St # 6
Charlestown, MA 02129
617-242-8040
www.tavernonthewater.com
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