Maine Rolls
Ingredients
● 1lb Maine lobster meat, chilled
● Mayo
● 4 New England split-top rolls
● Lemon wedges
● Drawn butter
Makes 4 rolls.
Prep
1. Butter both sides of your New England Split-Top Rolls and grill for 30-45 seconds on
each side in a pan until the rolls are golden brown.
2. Delicately line the inside of the toasted rolls with a swipe of mayo.
3. Evenly divide the 1lb of chilled Maine lobster meat between the four rolls, paying careful
attention not to tear the rolls.
4. Serve each of your Maine rolls with a lemon wedge for squeezing.
LOBSTER TACOS
Ingredients
● 1lb Maine lobster meat
● Shredded cabbage
● Cilantro lime taco sauce
● Pico de gallo
● Small flour tortillas, or small corn tortillas (for gluten free prep)
● Lime wedges
● Drawn butter
Makes approx 5-6 tacos.
Prep
1. Warm flour tortillas in a pan on medium. You can also use corn tortillas, but if you do,
use 2 tortillas for each taco.
2. Gently warm your Maine lobster meat in a pan with butter until the meat is warm.
3. Arrange tortillas side by side, and place a pinch of shredded cabbage in each taco.
Evenly distribute the warmed lobster meat among the tacos, and top with taco sauce,
and pico de gallo.
4. Serve with lime wedges for squeezing.
TACO SAUCE
Ingredients
● ½ cup sour cream
● ⅓ cup yogurt
● 1 tbsp lime juice
● 1 chipotle pepper
● ½ a jalapeno, seeded & deveined
● Few sprigs of cilantro
Prep
1. Combine sour cream, yogurt, lime juice until smooth
2. In a food processor or blender, combine chipotle, lime juice, jalapeno, cilantro
3. Mix two sauces together until homogenous.
PICO DE GALLO
Ingredients
● 4 medium sized tomatoes
● 1 small white onions
● 1 small jalapeno
● ⅛ cup cilantro
● lime juice
● Salt & pepper
Prep
1. Remove seeds and liquid from tomatoes, and dice.
2. Dice the white onion.
3. Remove seeds and devein your jalapeno, and dice.
4. Finely chop a few sprigs of cilantro.
5. Mix together diced tomatoes, onions, jalapenos and cilantro.
6. Season your pico with lime juice, salt and pepper to taste.
