Supplies
- 1 "Split Top Bun" (Traditional Bread for Lobster roll)
- 6 ounces Lobster Meat (1 average size lobster will yield around two portions)
- 2 tablespoons sliced celery
- 2 tablespoons sliced red onion
- 1 -2 tablespoons mayonnaise
- 1/2 lemon, juiced
- 1 tablespoon Butter
- 2 teaspoons chopped chervil
Steps
- First, cook your lobster and allow to cool.
- To get the meat out of the lobster, first, use a cloth to crack the tail shell and pull out the tail meat.
- Crack claws with the back of a knife under the cloth, and pull out meat.
- For the knuckles, use shears to cut on both sides then split them apart.
- The knuckle is the perfect size for the roll, so cut the tail and claws to roughly that size.
- Add lobster meat to a mixing bowl.
- Slice celery and red onions.
- Roughly chop up the chervil.
- Add vegetables to a bowl with mayonnaise, and mix together.
- Juice 1/2 lemon over it.
- Add a generous portion of butter to a hot griddle.
- Add roll to buttered pan - make sure it's super crispy.
- Take off and immediately add lobster salad.
- Enjoy your lobster roll!