The Prince Edward Island International Shellfish Festival is one of my favourite annual events where I get to showcase world-renowned, locally grown mussels, oysters, and of course, lobsters. This is my twist on the classic lobster roll, spiced up with my favourite hot sauce and lined with a paper-thin sheet of seaweed.
Yield: Serves 4 hungry seafood lovers
11 oz (320 g) of cooked lobster meat (about 3-1 lb lobsters, or 1 can of frozen PEI lobster meat)
1/4 cup (125 mL) of mayonnaise
1 teaspoon (5 mL) of sriracha or your favourite hot sauce
the zest and juice of 1/2 lemon
1 celery stalk, chopped
1 tablespoon (15 mL) of sweet green relish
1 green onion, sliced fine
4 New England style hot dog buns
2 tablespoons (30 mL) or so of softened butter
2 sheets of nori, halved and trimmed to the width of the hot dog bun
Crack the lobster and remove the meat from the tail and claws. Chop the lobster meat into large chunks. Mix together the mayonnaise, sriracha, lemon zest and juice, celery, green relish and green onions. Add the lobster meat and toss to coat.
Heat a frying pan over medium heat and butter the outsides of the buns. Toast both sides of the buns to a mouth-watering golden brown, about 2 – 3 minutes in total. Open each bun and line the inside with a half-sheet of nori. Pile in some lobster mixture, about 1/2 cup per roll.
Serve and share!
© Chef Michael Smith
A pulled pork sandwich is a thing of beauty. Tender meat glistening with spicy, smoky flavour piled high on a soft bun with no adornment save for some tangy, crunchy 'slaw. The time-honoured method for making succulent pulled pork requires a smoke pit, a whole hog, and pulling an all nighter.
Luckily there's a much easier way that's just as tasty. This recipe harnesses the power of slow cooker braising to duplicate the BBQ flavours. This much simpler process skips the time and labour intensive process of grilling and smoking, which leaves more time for pulling and sandwiching. There won't be any smoke of course, but with these flavours no one will even notice.