BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 22 2013

Fenway Park Lobster Roll

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    2 pounds cooked lobster meat, diced
    2 stalks of celery, finely chopped
    Juice of 2 lemons
    2 cups mayonnaise
    1 teaspoon chopped parsley
    1 teaspoon chopped tarragon
    Salt and pepper, to taste
    10 New England-style hot dog buns, buttered on both sides
    Chopped chives, for garnish
    1 lemon, sliced into 10 pieces, for garnish

Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.

Toast the buns on a griddle on low heat until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice.