Lobster Rolls With Basil Mayonnaise

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CHEF ANDREW RIVERA-MYERS
SYSCO NORTHERN NEW ENGLAND
SERVES 8

 

Ingredients:

2 lb. fresh lobster meat

½ cup Sysco Imperial mayonnaise

¼ cup Arrezzio basil pesto

Salt and freshly ground black pepper

16 Baker’s Source split-top hot dog buns

Celery leaves for garnish

 

Directions:
Tear the lobster into bite-sized pieces, leaving some big pieces of claw intact. In a large bowl, combine the mayonnaise and basil pesto with the lobster meat and gently mix. Season to taste with salt and pepper.

To serve, put 2 ounces of the lobster mixture on each bun, then top with celery leaves.