
Lobster Roll with Parmesan Peppercorn Aioli
Chef Paul Young • Reinhart® Milwaukee Division
Food Cost: $4.16
Suggested Menu Price: $12.95
Profit: $8.79
INGREDIENTS
- 2-½ oz Lobster Meat, Claw/Knuckle
- 1 Tbsp Extra Heavy Mayonnaise
- ½ Tbsp Kosher Salt, Coarse
- 1/4 oz Celery Pascal Jumbo, diced
- 1/8 oz Chives Fresh
- 1 Each Hoagie Roll, 8" sliced
- 1/4 oz Butter, melted
- 1/2 tsp Juice Lemon
- 1/8 oz Arugula
- 1/2 tsp Coarse Black Pepper
- 1 tsp Dijon Mustard Grained w/ Wine
- 1/2 tsp Garlic, minced
- 1/8 tsp Hungarian Style Ground Paprika
- 1 tsp Parmesan Cheese, Shredded
PREPARATION
- In a small bowl, mix together the mayonnaise, minced garlic, mustard, peppercorn and parmesan cheese.
- Mix the parmesan, peppercorn aioli with the lobster meat, salt, diced celery, lemon juice, and chives.
- Brush the hoagie bun with melted butter and toast. Fill the hoagie with the lobster mixture and arugula.
- Garnish with a pinch of paprika. Serve with waffle chips or fries.
- Servings: 1
- Type: Lunch, Dinner, Entree
- Cost: Under $5
- Categories: Recipes, VOL 3 - ISSUE 4 • FALL 2015
- Tags: Dinner, Entrée, Lunch, Seafood
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