5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
3.50 avg. rating (73% score) - 2 votes

Ditch Plains Lobster Roll

This recipe comes from Chef Marc Murphy and his restaurant, Ditch Plains.
Pounds Cooked Lobster Meat
Salt and Pepper
Cup Dijon Mustard
1 1/2
Cups Mayonnaise
Tablespoon Tarragon, finely chopped
Tablespoon Parsley, finely chopped
Cup Celery, finely diced
Old Bay Seasoning
Head of Garlic, (peeled cloves)
Cup Olive Oil
Tablespoons Butter
Martin’s Long Potato Rolls
Cup Scallions, thinly sliced
  1. Make garlic confit. Add a cup of olive oil and the peeled cloves from a head of garlic to a small heavy saucepan. Let it simmer for 15 to 20 minutes on medium heat.

  2. Start the aioli. With a spoon, crush your garlic in a bowl, and mix in a quarter cup of Dijon mustard, a cup and a half of mayonnaise, and salt and pepper to taste.

  3. Make the lobster filling. Cut four to five pounds of cooked lobster meat into small pieces and place them in a bowl. Mix in a couple spoonfuls of aioli, a tablespoon of finely chopped tarragon, a tablespoon of finely chopped parsley, a cup of finely diced celery, half a cup of sliced scallions, and some Old Bay seasoning, salt, and pepper.

  4. Grill your rolls. Warm the grill pan on your stove and grease it with olive oil. Place the rolls face down on the pan. Prepare to butter your rolls by melting three tablespoons of butter in a small saucepan.

  5. Butter the rolls with the melted butter. Add lobster salad to the rolls and serve!

    Recipe by Chef Marc Murphy of Ditch Plains

    Recipe from www.howcast.com

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