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Lobster roll with apple compote and mascarpone
Ingredients
Apple compote:
- 2 granny smith apples, cored and chopped
- 3 tablespoons (45 milliliters) white sugar
- 2 tablespoons (30 milliliters) brown sugar
- 1 tablespoon (15 milliliters) canola oil
Lobster roll:
- 450 grams chunky tail and claw lobster meat, roughly chopped
- 2 celery stalks, finely diced
- 1/4 cup (60 milliliters) mayonnaise
- 1/4 cup (60 milliliters) mascarpone cheese
- 2 tablespoons (30 milliliters) lemon juice
- 2 tablespoons (30 milliliters) chives, finely chopped
- Salt and pepper, to taste
- 1 teaspoon (5 milliliters) your choice of hot sauce
- 4 hot-dog buns
- 2 tablespoons (30 milliliters) butter
Directions
- Heat oil in a frying pan over medium heat.
- Add apples and cook for six to eight minutes, stirring occasionally.
- Add both sugars and cook for two to three minutes, until sugar is completely dissolved.
- Remove from heat and place in refrigerator to cool.
Lobster roll:
- In a large mixing bowl, whisk together mayonnaise, mascarpone, lemon juice and hot sauce.
- Add lobster meat, celery, chives, salt and pepper and mix well.
- Heat a frying pan to medium heat.
- Spread butter evenly inside hot-dog bun.
- Toast two hot-dog buns at a time by laying the buttered side down flat in the frying pan for one to two minutes, and repeat with the two remaining buns.
- Fill each bun with lobster mix, and top with apple compote.
