From: Chef Heidi diPippo, Yankee Pier, Larkspur, CA. Yield: 4 rolls. 12 oz. lobster meat, cooked and diced (3 lb. fresh lobster) 2 Tbsp. celery, small dice 2 Tbsp. dill pickle, small dice 1 Tbsp. fresh lemon juice ½ cup mayonnaise to taste, salt and pepper 4 soft roll buns (hotdog style) ¼ cup soft butter Kettle Chips: 4 Kennebec potatoes, washed as needed for frying, oil For lobster roll: Mix everything except butter and buns. keep chilled until ready to use. Brush butter on each side of ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.