CLASSIC LOBSTER ROLLS

By Jazmine Moore @GREENPANTHERCHEF

CLASSIC LOBSTER ROLLS

PROVISIONS

3 lbs Fresh Lobster

½ cup chopped celery

½ cup chopped red onion

½ cup mayonnaise

½ tbsp fresh thyme

2 tbsp Infused unsalted butter

½ tbsp lemon juice

Salt and Pepper to taste

8 mini rolls

INSTRUNCTIONS

In large pot, bring water to boil cook lobster until bright red. Remove from pot and immediately place in ice bath to cool. Remove lobster meat from shell, place lobster meat in a medium size bowl.

Roughly chop lobster and toss with celery, onions, lemon juice, salt and pepper to taste, add mayonnaise, fully incorporate mixture. Cool.

In small pan melt butter. Brush mini rolls with infused butter and toast in oven until tops of rolls are golden brown.

Stuff rolls with lobster mixture and top with microgreens. Serve immediately.

Dosage: Approx 52 mg per tablespoon.

Approx 13 mg per serving