21 Club's Lobster Roll

By Chef John Greeley
(Serves 1)

Ingredients:
For Roll

• 1 Potato Roll (sliced horizontally, spread softened butter on inside and toast in warm pan until golden)
• 2 Bibb Lettuce Leaves
• 2 slices Tomato (cut slices in half)
• * Lobster Salad (see below)

• 1- 1.5 Lobster (boil lobster / chill and remove meat / cut into ½ inch chunks)
• 2 tbs. Mayonnaise (homemade or a good Brand name)
• ½ Lemon (juice and zest from a micro plane)
• 1 Tbs. Red Onion (small dice)
• 1 Tbs. Celery (peeled / sliced 1/8 inch thick on mandolin)
• 1 tsp. Fines Herbs (equal amount chives / tarragon / chervil)
• 1 Tbs. Avocado Oil
• Pinch Celery Salt (to taste)
• Pinch Piment De Espelette (to taste)

Method:

1. Mix lobster salad, keep well chilled.
2. Toast roll as per above, lay in Bibb lettuce, and tomato then fill with lobster salad.
3. Serve with gaufrette potato chips, and heart of palm slaw.

Heart of Palm Slaw
(Serves 1)

Ingredients:

• ½ c. Heart of Palm (sliced thin from fresh heart of palm)
• ½ c. Napa Cabbage (sliced thin)
• 1 tsp. Bell Pepper (Julianne very thin)
• 1 tsp. Carrot (Julianne very thin)
• 1 tsp. Scallions (cut into 1 inch pieces Julianne thin)
• 1 Lemon (juice)
• Olive Oil to moisten
• Sea Salt (to taste)
• Cayenne Pepper (to taste)

Method:

1. In non-reactive bowl mix all together and season to taste.

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