Maine Lobster Roll--Chef Jim Rhegness/Penta Career Center
Lobster Salad 1/2 lb. fully cooked lobster meat or 1 (2 1/2 lb.) live lobster 1/2 med. cucumber, peeled, seeded and finely diced 1/4 C. mayo 1/2 Tbsp. fresh Tarragon 2 small scallions, thinly sliced Kosher or Sea Salt Fresh ground pepper
2-3 New England style hotdog buns 2-3 Tbsp. unsalted butter, softened Cole Slaw as accompaniment
Prepare the Lobster Salad: If using live lobsters, steam or boil them. Let cool at room temperature. Remove meat. Cut meat into 1/2" dice.
Place cucumber in a colander for at least 5 min. 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 min to 1 hour. Preheat skillet over medium heat. Lightly butter both sides of each bun. Place in the pan and cook for about 2 min. until golden brown. When buns are ready stuff them with the chilled lobster salad. Garnish with pickles and cole slaw. Serve immediately.