Get this recipe courtesy of Mitchell's Fish Market, one of the many restaurants serving up food at the Arts, Beats & Eats festival this weekend in Royal Oak.
1 split hot dog bun
1 tbsp parsley butter
1/2 oz. shaved iceberg lettuce
1 tbsp small diced tomato
1 slice apple wood smoked bacon, cut in half
3 oz. lobster roll mix
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.
Lobster Roll Mix
2 lbs. lobster meat (CKL), thawed and squeezed then broken apart
4 oz. small diced celery
1 oz. minced scallions
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.