Seagrape Café, Jost Vineyards
• 1 pound fresh cooked lobster, broken into pieces
• 1/4 cup Hellman’s mayonnaise
• 1 stalk of celery, diced very fine
• 1 teaspoon lemon juice
• salt and pepper to taste
• 2 tablespoons of butter
• 6 slider rolls
• 1 cup fresh greens
• 6 cherry tomatoes
In a bowl gently mix the fresh cooked lobster, mayonnaise, celery, lemon juice, and salt and pepper to taste. Take care not to overwork the mixture. Refrigerate until ready to use.
Heat a large fry pan over medium heat. Butter the cut side of each roll and place them, buttered side down, in the pan. Toast rolls until lightly golden, about 1 minute, and transfer to a work surface.
Place a cluster of fresh greens on the bottom half of each slider roll. Next add about 3 tablespoons of the lobster mixture and cap with the top half of the slider rolls.
Garnish with a cherry tomato secured with a toothpick and serve immediately.