This lobster roll is one of the Latitudes crowd-pleasers, though the recipe was born of necessity.
"We were doing a prime rib dinner," Chef Chason Walsh says. "We had already decided that we're going to do a lobster roll as an appetizer," but when five o'clock rolled around, "Neither one of us had actually thought about what the recipe for the lobster roll was going to be. And so I just grabbed the lobster that we had and I threw together the first recipe that I had in my mind. It's been the same ever since. It's never changed."
Ingredients:
- 4 split-top brioche lobster roll buns
- 1 pound of lobster meat
- 8 ounces mayo
- 8 ounces freshly squeezed lemon juice
- .5 ounce celery salt (about 2 ¾ teaspoon)
- .5 ounce smoked paprika (about 6 teaspoons)
- 1 ounce green onion, thinly sliced (green part of 1 to 2 onions)
- Salt and Pepper to taste
Directions:
Toast brioche rolls. Break lobster into bite-size chunks. Mix mayonnaise, lemon juice, celery salt, and smoked paprika in a medium bowl. Add lobster meat and stir to coat the lobster, breaking up some of the chunks. Add salt and pepper to taste. Spoon into brioche rolls. Sprinkle with sliced green onions.
Makes 4 rolls.
- Recipe courtesy of Latitudes Chef Chason Walsh
