Two 1 ½ pound fresh cooked lobsters, including tail, knuckles, and claw meat
One medium brown onion, finely pureed
One large celery stalk, finely pureed
Juice of one lemon
Juice of ½ lime
Approximately ½ cup real mayonnaise
Aea salt and pepper
Steam lobsters in sea-salted water. Remove all meat from tail, knuckles, and claws and chop into small chucks. Gently mix together the lobster meat and other ingredients. Add mayonnaise a bit at a time—this will also depend on the amount of moisture in the lobster meat. Add salt and pepper to taste.
Serve lobster salad on slightly toasted fresh silver dollar brioche rolls from Pain D’Avignon, Hyannis. Serve with lemon. This makes approximately six sliders.
Chef /Owner Philip Mossy
The Red Inn
15 Commercial Street, Provincetown
Open mid April to the beginning of January.