tangy lobster rolls.

No pun intended. Seriously. Haha, it's quite a hassle having "Tang" for a last name... but it's fitting, maybe. >.<; Anyway, the family bought some lobsters and there were leftovers (omgsh, I know! leftover lobsters? Only in this house, only in this house). Soo, I decided to make lobster rolls because I've been yearning for some ever since my trip to the east coast last summer. The lobster rolls in Boston were just... awesome. Sweet tender chunks of lobster lightly covered in a creamy sauce stuffed into a soft buttery bun.

Aah... I've got to go back some day... when I can afford to. Anyway, here's my take on them.

Tangy Lobster Roll

We'll need:
1 1-0.5lb lobster (steamed and shelled)

2~3 dinner rolls

-for the sauce-
1tbls mayonaise
1/4 tsp yellow mustard
1/2 tsp sweet pickle juice (weird, I know... but that's what makes it. >w< You can substitute with relish)
1/2 tsp ketchup
1/4 stalk of scallion (optional)
a pinch of caster sugar
a pinch of salt














Utensils:
knife
a plate
a medium-sized bowl
a spoon


~Place the lobster meat on a plate and cut into bite-sized pieces. Set aside. In the bowl, mix in all of the ingredients for the sauce. If using scallions, now's the time to chop it up and add it to the mixture.

 













~Place the lobster meat into the sauce and toss gently. Split and toast the dinner rolls. Then fill generously with the lobster.

~Serve (=