Out on the East Coast, where my family comes from, it’s officially lobster season. And that means lots of lobster cookouts and, sometimes, leftover lobster. If you do end up with leftover lobster, we have a great recipe for you.
This is an easy recipe to make and is always a huge hit and very refreshing. If you don’t have leftovers from a cookout, you can always go ahead and use frozen lobster if you are craving one of these succulent sandwiches.
Now, a backyard, some wine and a hot sunny day is all you need to get this party started – have fun.
1-1/2 cups cooked, cold lobster
1/2 cup mayonnaise
1 lemon, juiced
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
1/2 cup red onion, diced
1/2 cup celery, diced
1 tbsp chopped parsley
Salt and pepper to taste
4 of your favourite buns
In a large stainless steel bowl add the chopped lobster, fold in the rest of the ingredients, then finish with salt and pepper. Place in the refrigerator for three hours;
When ready to serve, toast your buns and brush with butter, add lobster salad, garnish with fresh chopped chives and enjoy.