Recipe: Hot, Maine Lobster Roll

Chef Wilfred Beriau


  • Knuckle and claw meat, fresh, raw or blanched – ~2-3 Oz per person
  • Baguette, fresh – 1
  • Mozzarella shredded – 8 0z
  • Basil, chiffonade – ½ cup
  • Scallions, sliced – 2
  • Olive oil – as needed to quick sauté
  • Sweet Chili Aioli – as needed, recipe in booklet
  1. Slice the baguette lengthwise, and pull some of the white bread out, leaving a crust shell of both halves.
  2. Spread the aioli on both sides of the bread, sprinkle the basil and scallions over each half.
  3. Spread the cheese over one side of the bread, set aside.
  4. Sauté the lobster very quickly in the olive oil, then put the lobster directly on the cheese side so the cheese melts a little.
  5. Close the halves, and slice on the bias.  Serve immediately.