Makes 4 lobster rolls

INGREDIENTS

• 2# cooked lobster meat
• 1 cup celery (small diced)
• 1/2 cup cranberry salsa verde (recipe below)
• 1/2 cup brown butter “stuffing” aioli (recipe below)
• salt
• 4ea hotdog buns (Martins hotdog Buns or Hawaiian roll hotdog buns)

PROCESS

1. Toss the lobster, aioli and celery in a bowl and mix, season with salt
2. Spread the lobster evenly among the 4 rolls
3. Top with the cranberry salsa and enjoy!

For the Salsa Verde:

INGREDIENTS

• 1 cup dried cranberries (plumped in ver jus and chopped)
• 1/2 cup shallots (minced)
• 4ea anchovies (rinsed & minced)
• 2T capers (rinsed and chopped)
• 2ea red chiles (chopped fine)
• 1T honey
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 cup parsley (chopped)
• 1/4 cup cilantro (chopped)
• Salt

PROCESS

1. Mix everything in a bowl and season with salt.

   

For the Aioli:

INGREDIENTS

• 1/2# butter
• 1/2 cup non fat milk powder
• 1T garlic
• 3 cups best foods mayonnaise
• 1/2 lemon (juice & zest)
• 2t lobster base

PROCESS

1. Place the butter in a saute pan over medium heat until the butter has melted then turn to high heat and add the milk powder. Stir constantly until the butter starts to turn brown and the solids have turned golden in color, about 3-5 minutes.
2. Remove from heat and strain, reserve the ghee (browned clarified butter) for other cooking. Let the solids cool.
3. Once cool, mix in a bowl with the remaining ingredients.