10oz Rock Harbour Lobster meat
½ tbsp. roasted garlic
¼ cup celery
2 sprigs tarragon
1 tbsp. chives
Zest from 1 lemon
1 ¼ tsp. lemon juice (approx. ½ a lemon)
¾ tbsp. Dijon mustard
1/3 cup Kewpie mayo
Salt and pepper to taste
4 New England style hot dog buns
3 pieces thinly sliced prosciutto
Roast some garlic cloves. You will need ½ tbsp for the recipe but a great condiment to have around to make a dip with or simply spread on toast.
Preheat your oven to 400°F (205°C) cut top off whole garlic bulb to expose inside of cloves, drizzle with a little olive oil and salt, wrap in foil and bake for 30-40 minutes or until lightly browned and soft when pressed. Once cooled, squeeze to get roasted cloves out of skins. Keep in an air-tight container, can cover with olive oil, for up to 2 weeks.
Take the precooked 10oz lobster claws or tail meat. Dice up and place into a bowl.
Finely dice celery, tarragon & chives and add in with the lobster. Save some chives for garnish.
Into the lobster mix, zest 1 whole lemon and add the juice of about half of it (1¼ tsp).
Chop up the roasted garlic and add into the lobster mixture.
Add your Dijon and Kewpie mayo to the lobster and gently mix together until combined.
Season with S&P and allow to sit for 20-30min before serving, you want the flavours to marry together.
In a dry medium sized skillet, gently sear your prosciutto for 30 seconds per side, until the sides start to shrivel up. Place on a baking sheet and bake for 8-10 mins at 350°F or until crisp.
In a medium sized pan, add some butter and lightly toast your buns on both sides until slightly golden but still soft.
Take a bun and add a little additional Kewpie mayo on the inside.
Add the lobster salad mix.
Garnish with finely diced chives
Break your prosciutto crisps up and place them on the inside of the bun or crumble on top.