This magnificent simple lobster slider recipe uses lobster meat, celery, lime juice and mayo, that's all! A magnificent treat that originated from Atlantic Canada, where they truly know seafood. It is traditionally done on a soft roll, smaller than a hotdog bun, lightly buttered, though you can use any bread you like. I would say that it goes best with softer rolls and brioche buns.After speaking with the executive chef at a Halifax hotel, I learned that there are three key elements that make or break it:The lobster meat should be about half and half claw and tail.Never use frozen lobster meat.Only use enough good quality mayonnaise to bind the lobster, no more.Enjoy!
- 1 cup shredded lobster meat, half and half claw and tail fresh, not thawed from frozen
- ½ stalk celery minced
- 1 tsp juice of freshly squeezed lime
- 1 tbsp mayonnaise
- 3 ea brioche slider buns or small white rolls
- 1 tsp melted butter
- pinch of salt to taste
- 1 ea radish, grated optional
- Mix all ingredients in a bowl and season to taste. Warm the buns and lightly butter the insides, assemble your rolls/ sliders and enjoy.
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