This roll is lobster galore, seasoned with fresh herbs, zesty lemon juice and creamy mayo. Served on a thick and fluffy specially made sesame seed bun, this lobster roll is sweet, tender perfection.
Courtesy of chef Tomas Henjy of Tom’s Lobster Shack.
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Vegetable Herb Mixture
Using pre packaged lobster meat, focus on using the meat from the claws and knuckles.
Using a knife, get the meat from the lobster claws and knuckles and chop it up.
For the vegetable herb mixture: in a large bowl, mix the claw and knuckle meat with all the herbs; celery, parsley, shallots, green onion.
Squeeze the juice of half a lemon into the mixture, then mix in the mayonnaise.
Season with a pinch of salt and freshly cracked black pepper.
For the garlic butter: sauté garlic in oil and add ½ cup of butter.
Let it all melt together then add herbs like rosemary or thyme (whatever you have available).
For the garlic roll: brush each side of the roll with garlic butter.
Place in a pan on the stove and toast each side until golden brown.
To assemble: the toasted bun is filled with Boston lettuce.
The lobster mixture is placed on top of the lettuce.
Serve with pickles and your favourite potato chips.