Grilled Lobster Salad
“After many year in the business selling one of the most renowned traditional lobster rolls on the east coast, we decided to create a hybrid version based on the classic American comfort food,” says Bristol, Rhode Island’s Lobster Pot owner Jeff Hirsh.
- Meat from the claws, knuckles, and tail of a 1 1/4 pound lobster (boil or steam the lobster yourself, or ask your fish market to do it for you), chill then cut into small chunks
- 2 tbsp. mayonnaise (in other words, one tablespoon per lobster)
- 1 medium stalk of celery, finely diced
Toss above ingredients. Using either wheat or rye, place slice of tomato and American cheese on either side of the lobster filling and grill.Back to top