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I fell in love with these on our recent trip.
Any ideas on creating a recipe that comes close?
( I realize that ambience, company and location can't be recreated!)
4 cups of lobster meat from steamed lobsters(approximately 2 1 1/2 to 2 pound lobsters)
1 cup mayonnaise
2 ribs of celery, small dice
1 bunch of green onions, thinly sliced
2 tablespoons dijon mustard
juice from 1 lemon
1 tablespoon flat leaf parsley, finely chopped
2 tablespoons basil chiffonade (see below)
1 teaspoon salt
1/2 teaspoon black pepper
Combine all ingredients except lobster in a mixing bowl.
Rough chop lobster meat an mix gently into dressing with a rubber spatula.
Split a baguette open 3/4 of the way lengthwise and cut into 4 6-inch sandwiches. Buttter the inside generously and toast under broiler until golden brown.
Fill with shredded lettuce and lobster salad.
Makes 4 servings.
Chiffonade:
Chiffonade in French literally means "made of rags", and refers to a cut mainly used on leafy greens, such as basil, spinach and sorrel. The leaves are layered on top of one another and then rolled together and sliced as thinly as possible.
Excellent! Thanks so much...that mustard was the missing little zing.
Can't wait to make them.
Its still not the same but add a couple cruzan confusions to the menu and its better!
Sounds like a plan:)
Thanks
