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Lobster roll with slaw
Matty's classic mini lobster rolls
3 (1 1/2 lbs) live lobsters
1/4 cup full fat mayonnaise
1/4 cup celery, finely sliced
1/2 lemon squeezed for juice
1/2 teaspoon old bay seasoning
Hot sauce to taste
4 top-split brioche buns
2 tablespoons unsalted butter, melted
1 tablespoon finely chopped parsley
2 tablespoons chives, finely chopped optional
8 cups finely shredded cabbage core and outer leaves removed
2 cups of peeled and finely shredded carrot
1 teaspoon caraway seeds
1 teaspoon celery seed
1 teaspoon fennel seed
1 teaspoon dry mustard powder
1 teaspoon garlic powder
2 teaspoon salt
Fresh black pepper
1/2 cup aged apple cider vinegar
1/4 cup extra virgin olive oil
1 cup dijon mustard
In a large pot, fill about 1/4 quarters of the pot with salted water and bring to a rolling boil.
Cook the lobsters, covered, for 7-8 minutes, until bright red. Remove from pot with and let cool to the touch.
Remove the meat from the lobster and roughly chop. Transfer to a bowl and chill in the fridge for 10 min.
In a bowl, combine the mayo, celery, old bay, lemon juice and hot sauce.
Pull the lobster meat from the fridge and add the mayo mixture and gently stir. Heat a large skillet over medium high heat.
Generously butter each side of the top-split buns and then toast on each side in the hot skillet until nicely browned...about 2 minutes per side
Fill the toasted buns with the lobster salad.
Place the shredded cabbage and carrots into a large bowl. In a separate bowl whisk the rest of the ingredients together.
Pour dressing over the cabbage and carrots and stir until all combined. Taste and adjust the seasoning.
When ready to serve squeeze the lemon over top and toss.
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