Lobster Rolls

Recipe from


Ingredients

2 cups coarsely chopped cooked lobster meat
1/3 cup mayonnaise
1 rib celery, finely chopped
1 shallot, minced
1 tablespoon lemon juice
1/8 teaspoon freshly ground black pepper
4 top-split hot dog buns
1/4 cup butter, melted

Preparation

Combine first 6 ingredients in a medium bowl; cover and chill until serving.

Heat a large nonstick skillet over medium-high heat. Brush buns on all sides with melted butter. Cook 1 to 2 minutes on each side or until browned. Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends Cloudy Bay Sauvignon Blanc ($22).

Note:

September 2005