Recipe for lobster sliders
Serves 4
To make these in advance, set the filled sandwiches on a platter, cover with paper towels, wrap the platter in plastic wrap, and refrigerate. Let them sit at room temperature for 15 minutes before serving.
1pound cooked lobster meat, cut into ¼-inch pieces2stalks celery, finely chopped½cup mayonnaiseSqueeze of lemon juiceSalt and pepper, to taste8soft, eggy slider rolls, dinner rolls, or brioche bunsExtra mayonnaise (for the rolls)4leaves red or green leaf lettuce, cut up2tomatoes, thinly sliced
1. In a bowl, combine the lobster, celery, mayonnaise, lemon juice, salt, and pepper. Stir well.
2. Cut the rolls in half. Spread the cut sides with mayonnaise. On the bottom halves, divide the lobster salad and top with lettuce and tomato. Cover with the top halves. Sheryl Julian
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