Maine Lobster Roll-- Chef Jim Rhegness/Penta Career Center

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.