Mitchell's Lobster Roll BLTs - Los Angeles News | FOX 11 LA KTTV

Mitchell's Lobster Roll BLTs

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(WJBK) -

Get this recipe courtesy of Mitchell's Fish Market in Rochester Hills.

Lobster Roll mix

2 lbs. lobster meat (CKL), thawed, squeezed then broken apart
4 oz. celery, small dice
1 oz. scallions, minced
4 oz. mayonnaise
1 tbsp lemon juice
1/4 tsp salt and pepper mix
1 tbsp chopped parsley

Place thawed CKL meat in a china cap and lightly press out any excess water (you should end up with about 28 wt-oz of meat from a 2 lb pack).  With your hands break up all of the knuckles to large chunks (about the size of a large dice) - do not use a knife.  Place lobster meat in a large stainless bowl.

Combine remaining ingredients with lobster meat and mix until incorporated.  Portion into 3 wt-oz portions (portion bags), day dot and hold for service.

How to make the Lobster Roll BLT

Split hot dog bun 1 each
Parsley butter 1 TBSP
Shaved iceberg lettuce ½ oz
Tomato, small dice ¼" 1 TBSP
Apple wood smoked bacon, cooked (cut in half) 1 slice
Lobster roll mix 3 oz
Old Bay french fries 1 serving
Coleslaw (1 scoop)

Brush parsley butter on split hot dog bun and place on flat top until both sides are golden brown.

Build roll this way; bun, shave lettuce, diced tomato, bacon, then lobster roll mix.  Place on the left side of a rectangle plate.

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