Dancing Lobster Cafe lobster roll
1 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 cup chopped celery
2 cups fresh cooked corn kernels
2 teaspoons chopped fresh basil
3 teaspoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
1/2 teaspoon Old Bay seasoning
Dash liquid hot sauce
Dash Worcestershire sauce
Salt and pepper, to taste
1 pound cooked lobster meat, cut into 1/2-inch pieces
4 teaspoons unsalted butter
4 brioche buns or other soft, rich eggy rolls
1. In a bowl, mix the mayonnaise, mustard, lemon juice, celery, corn, basil, tarragon, parsley, Old Bay, liquid hot sauce, Worcestershire sauce, salt, and pepper.
2. Stir in the lobster meat.
3. In a skillet over medium heat, melt the butter. Slice the buns in half and place them, cut sides down, in the butter. Cook for 2 minutes or until they are lightly browned. Remove them from the pan.
4. Fill the toasted buns with lobster salad and serve.
Adapted from the Dancing Lobster Cafe
