Another recipe from the Grape magazine at Publix. I have not tried this yet but it looks close to another variation I've made. Again, as always, my comments are added in.
4 4oz lobster tails (I've got the 10, well 8 now, left in the freezer from my last big sale)
1/3 c finely chopped celery
1/3 cup mayo
1 tbs lemon juice
3 to 4 slices bacon or pancetta (honestly, bacon is more of a staple here so it would be bacon)
4 french burger buns
4 large boston bibb leaves (or romaine, whatever)
Thaw tails, and cook them in boiling water (large saucepan, salted, just enough water to cover)for 6 to 9 minutes til shells turn bright red and meat is tender. Drain. Rinse with cold water to stop the cooking and drain completely. Once cool, remove from shell. Coarsly chop meat.
Mix meat, celery, mayo & lemon juice in glass bowl. Cover and chill for an hour or so.
Just before serving, cook bacon til brown. Drain on paper towl. To serve, line bottom half of bun with lettuce leav, spoon some meat mix on top. Place bacon strips on top of that. Top with other bun half. Serve immediately
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