Hungry for More: Lobster Roll

You don’t have to live in the eastern part of the country to enjoy the food it has to offer, we have a native from Rhode Island right here in Fargo to give us that eastern flavor.
Monte’s Executive chef, Chris D’Agostino shows us and Hungry for More host Jim Manney how to make the perfect lobster roll.
From the taste of this east coast specialty, you wouldn’t know it was so easy to put together. One of the secrets to making is just perfect, not much filler and a lot of lobster. Just some mayonaise, vegetables and seasoning to go along with it and you’re good to go.
A sandwich isn’t the only option for this recipe. You can take mini buns and have lobster sliders or crackers for a nice appetizer, and with all those holiday parties coming up, this could be the perfect option to impress your friends and relatives.

Lobster roll
1 lb. medium diced lobster meat
1/2 cup prepared mayonaise
1 cup small diced celery
2 tablespoons minced yellow onion
1 tablespoon old bay seasoning
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 tablespoon sweet relish
Combine all ingredients except lobster in mixing bowl.  Combine well then add lobster.  Stir together then season with salt and pepper.  Serve on buttered and grilled hoagie bun.  Can also be served as mini slider on small roll or on crackers as appetizer.

One thought on “Hungry for More: Lobster Roll

  1. I would agree but the real problem is getting truly fresh lobster meat. Sorry, I was spoiled by my visits to the lobster pounds on the Maine coast.

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