Classic New England Lobster Rolls

Classic New England Lobster Rolls

• 14 ounces lobster meat, cut into bite-size pieces
• ½ cup infused mayonnaise*
• 1 tablespoon fresh lemon juice
• 1 celery rib with leaves, chopped
• ¼ fennel bulb, chopped
• 2 teaspoons parsley, chopped
• 1 teaspoon fresh mint, chopped
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste
• 4 New England-style split-top hot dog rolls
• 2 tablespoons melted butter

Combine lobster, mayonnaise, lemon juice, celery, fennel, parsley, mint, dill, salt and pepper in mixing bowl.

Brush sides of rolls with butter. Heat a large nonstick skillet over medium heat. Add rolls; cook, turning once, until crisp and golden.

Fill rolls with lobster and serve at once. Makes 4 sandwiches, each about 69.3 mg THC based on a 15 percent strain.

Recipe by chef Louis DiBiccari of create-boston.com