Lobster Roll with Parmesan Peppercorn Aioli

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

1. In a small bowl, mix together the mayonnaise, minced garlic, mustard, peppercorn and parmesan cheese.
2. Mix the parmesan, peppercorn aioli with the lobster meat, salt, diced celery, lemon juice, and chives.
3. Brush the hoagie bun with melted butter and toast. Fill the hoagie with the lobster mixture and arugula.
4. 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
• Print