Lobster Rolls with a Jamaican Twist

Lobster rolls two ways, both with a Jamaican twist...

JERK MAYO LOBSTER ROLLS:

3/4 lb cooked lobster meat

2 tbsp mayo (I used Duke’s)

1 tbsp jerk marinade (I used Hillside Harvest)

2 tsp fresh squeezed lemon juice w/ zest to taste

1 celery rib, finely chopped

1/2 scallion, chopped

1 tsp Old Bay (or to taste)

salt & pepper to taste (optional)

1 tbsp fresh parsley, chopped

2 brioche hot dog buns lightly toasted with butter

Mix the wet ingredients together, then fold in the freshly chopped ingredients. Season. Lastly, fold in the lobster. Add the lobster filling to the toasted buns, and serve cold.

CURRY BUTTER LOBSTER ROLLS:

3/4 lb cooked lobster meat

3 tbsp clarified butter (ghee)

leaves from 2 thyme sprigs

1 tbsp garlic paste or minced garlic

1 tsp ginger paste or minced ginger

1 tbsp curry marinade (I used Caribbean Sunshine)

1 tbsp fresh parsley, chopped

1/2 tsp Old Bay (or to taste)

salt & pepper to taste (optional)

2 brioche hot dog buns lightly toasted with butter

Melt the butter in a saucepan on medium-low heat. Add the thyme, garlic, ginger, and curry marinade, and mix well for 1 minute. Add the fresh parsley. Season. Then fold in the cooked lobster meat until warm. Add the lobster filling to the toasted buns, and serve warm.

Optional: Add freshly chopped scotch bonnet pepper to either to amp up the spice.