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SANDWICHES:
Lobster Salad Sandwiches
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Lobster
Salad Sandwiches |
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An East coast
favorite...
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½
lb |
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fully cooked lobster meat, cut into
½-inch dice |
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½
medium |
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cucumber, peeled, seeded and finely
diced |
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¼
cup |
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mayonnaise |
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½
Tbs |
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freshly chopped tarragon |
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2
small |
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scallions, thinly sliced |
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kosher or sea salt to taste |
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freshly ground black pepper to taste |
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2 to
3 Tbs |
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unsalted butter, softened |
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1 |
Prepare
lobster salad: Place cucumber in colander for at
least 5 minutes to drain excess liquid. Combine
the lobster, cucumber, mayonnaise and tarragon.
Add the scallions. Season with salt and pepper.
Cover with plastic wrap and chill for 30 minutes
to 1 hour. |
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2 |
Prepare
buns: Preheat a large heavy skillet over
medium-low heat. Lightly butter both sides of
each bun. Place them in the pan and cook for
about 2 minutes until golden brown. Turn the
buns over and toast the other side. (Or toast
the buns under the broiler instead). When the
buns are ready, stuff them with the chilled
lobster salad. |
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3 |
Place each
roll on a plate and garnish with pickles and
potato chips. Serve immediately. |
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Recipe Source |
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Modified from Sara Moulton |
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