Prep Time
10 min
Cook Time
35 min
Yields
1
Fresh lobster shines in a locally baked artisanal bun at an Old Town Lunenburg, N.S., fixture.
Courtesy of Adam Bower of Grand Banker Bar & Grill, Lunenburg, N.S.
ADVERTISEMENT
ingredients
1 ¼
lb(s) (565 g) Nova Scotia lobster, bands removed
2
tbsp (30 mL) mayonnaise
1
tsp (5 mL) lemon zest
1
tbsp (15 mL) lemon juice
1
tbsp (15 mL) green onions, chopped
1
artisan-style hotdog bun
1
leaf leaf romaine hearts, chopped
1
handful of parsley, chopped
lemon wedge
ADVERTISEMENT
directions
Step 1
In stockpot, bring water to boil. Add live lobster; cook for about 10 minutes, until lobster is bright red. Remove; let cool. Crack claws and knuckles, removing meat. Reserve remaining meat for future use.
Step 2
In bowl, mix together mayonnaise, lemon zest, lemon juice and green onions. Stir in lobster meat.
Step 3
In oven, toast bun (fresh from your local bakery, if possible), until warm and crisp outside. Score down middle; fill with romaine.
Step 4
Place lobster mixture on top of romaine; sprinkle with parsley. Serve with lemon wedge.