Ingredients
Lobster roll
-
3 (1 1/2 lbs) live lobsters
-
1/4 cup full fat mayonnaise
-
1/4 cup celery, finely sliced
-
1/2 lemon squeezed for juice
-
1/2 teaspoon old bay seasoning
-
Hot sauce to taste
-
4 top-split brioche buns
-
2 tablespoons unsalted butter, melted
-
1 tablespoon finely chopped parsley
-
2 tablespoons chives, finely chopped optional
Coleslaw
-
8 cups finely shredded cabbage core and outer leaves removed
-
2 cups of peeled and finely shredded carrot
-
1 teaspoon caraway seeds
-
1 teaspoon celery seed
-
1 teaspoon fennel seed
-
1 teaspoon dry mustard powder
-
1 teaspoon garlic powder
-
2 teaspoon salt
-
Fresh black pepper
-
1/2 cup aged apple cider vinegar
-
1/4 cup extra virgin olive oil
-
1 cup dijon mustard
-
1/2 lemon
Directions
Lobster roll
- In a large pot, fill about 1/4 quarters of the pot with salted water and bring to a rolling boil.
- Cook the lobsters, covered, for 7-8 minutes, until bright red. Remove from pot with and let cool to the touch.
- Remove the meat from the lobster and roughly chop. Transfer to a bowl and chill in the fridge for 10 min.
- In a bowl, combine the mayo, celery, old bay, lemon juice and hot sauce.
- Pull the lobster meat from the fridge and add the mayo mixture and gently stir. Heat a large skillet over medium high heat.
- Generously butter each side of the top-split buns and then toast on each side in the hot skillet until nicely browned...about 2 minutes per side
- Fill the toasted buns with the lobster salad.
Coleslaw
- Place the shredded cabbage and carrots into a large bowl. In a separate bowl whisk the rest of the ingredients together.
- Pour dressing over the cabbage and carrots and stir until all combined. Taste and adjust the seasoning.
- When ready to serve squeeze the lemon over top and toss.
