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 ...
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