Lemon is optional. I like the extra tangy taste it gives the lobster roll.
|2||Villaggio Italian Style Stadium Size Sausage Buns|
|1||Garlic clove pressed|
|.25 cup||Chives fresh chopped|
|2 tbsp||Oregano fresh chopped|
Put a large stainless steel pot on the BBQ filled ¾ with water. Set BBQ to high. Put lobster in the pot for ten minutes. Remove from pot and set aside. Begin making the sauce while the lobster cools. Grate the mozzarella. Chop the chives and oregano. Press a clove of garlic and add to 2 tbsp of butter and set aside for buns later. Put 1 tbsp of butter in a pot with 1 tbsp of flour and mix. Put over medium heat and stir until combined. Then pour ¾ cup of milk into the pot and stir until it thickens. Once thickened, add the mozzarella, salt and pepper and stir. Once the cheese has fully melted, mix in the chives and oregano. Remove lobster meat from the lobster and add it to the sauce. Mix well. On a plate, form the lobster mixture into two thick sausage shaped rows which will be put into the buns. Put this in the fridge for 1 hour. When an hour has passed, spread the garlic butter on the insides of the buns and brown them on the grill. Remove the buns when done and fill with lobster mixture. Add freshly squeezed lemon on top of the lobster if you wish.
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