Wayne Sych, executive chef for Joe Fortes Seafood & Chophouse, shares a recipe for lobster rolls.
4 large white hoagie rolls, unsliced
90ml Unsalted butter, softened
225g Lobster meat, chopped
225g Shrimp meat, fresh or thawed and drained
30ml Fresh parsley, chopped
7.5ml Fresh tarragon, chopped
2.5ml Fresh thyme, chopped
60ml Red onion, diced
45ml Red pepper, diced
60ml Celery, diced
2.5ml Lemon zest
5ml Fresh squeezed lemon juice
100ml Mayonnaise
Salt and pepper to taste
Mix the mayonnaise, lemon zest, fresh herbs and lemon juice together. Add the lobster meat, shrimp, onion, red pepper and celery, season with salt and pepper, set aside.
Trim off the two sides of each hoagie roll and spread each side with butter. Griddle the hoagie rolls on each side until golden brown. Remove from the griddle and with a sharp knife cut a slit in the top of each roll to create a pocket. Spoon the lobster mixture into each pocket and serve immediately so the lobster mixture doesn’t leak through the bun.
More Global BC recipes are available here
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