OPEN FACED LOBSTER ROLLS
Cooked Spiny Lobster-1 per serving
Celery-1 stalk per serving
Green Onions minced-2 per serving
Garlic minced-1 small clove per serving
Basil-2 leaves per serving
Parsley-Âź cup per serving
Shredded Carrots
Bacon cooked-1 slice per serving
Publix Hoagie Roll-½ per serving
Cooked Bacon-1 slice per serving
Lemon Juice
Mayonnaise
Salt & Pepper
½ tablespoon Butter per serving
Finely slice green onions. Melt butter in small pan. Add green onions and cook over low heat until soft. Add minced garlic and cook about two minutes more. Remove from heat. In food processor, finely process celery, basil and parsley. Cut lobster into small (about ½ inch) bite-sized pieces. Place in bowl and add celery, parsley, basil, green onion and garlic. Add sufficient mayonnaise to hold ingredients together. Add crumbled bacon. Add salt, pepper and lemon juice to taste. Slice Hoagie roll in half and place on plate. Spoon lobster mixture over roll, garnish with carrots and serve with potato chips.
Note: I found these lobster plates on line and just had to add them to my âfishyâ plate collection. They are the perfect shape for a lobster roll. It is not necessary to cook the onion and garlic. I do because we prefer the more mellow flavor of cooked onion and garlic.