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Lobster roll with apple compote and mascarpone
Easy, homemade fish hotdogs
2 granny smith apples, cored and chopped
3 tablespoons (45 milliliters) white sugar
2 tablespoons (30 milliliters) brown sugar
1 tablespoon (15 milliliters) canola oil
450 grams chunky tail and claw lobster meat, roughly chopped
2 celery stalks, finely diced
1/4 cup (60 milliliters) mayonnaise
1/4 cup (60 milliliters) mascarpone cheese
2 tablespoons (30 milliliters) lemon juice
2 tablespoons (30 milliliters) chives, finely chopped
Salt and pepper, to taste
1 teaspoon (5 milliliters) your choice of hot sauce
4 hot-dog buns
2 tablespoons (30 milliliters) butter
Heat oil in a frying pan over medium heat.
Add apples and cook for six to eight minutes, stirring occasionally.
Add both sugars and cook for two to three minutes, until sugar is completely dissolved.
Remove from heat and place in refrigerator to cool.
In a large mixing bowl, whisk together mayonnaise, mascarpone, lemon juice and hot sauce.
Add lobster meat, celery, chives, salt and pepper and mix well.
Heat a frying pan to medium heat.
Spread butter evenly inside hot-dog bun.
Toast two hot-dog buns at a time by laying the buttered side down flat in the frying pan for one to two minutes, and repeat with the two remaining buns.
Fill each bun with lobster mix, and top with apple compote.
Hot dog buns
Quick and easy
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