Bay Winds® Open Face Lobster Roll
Directions
- Whisk ½ cup mayonnaise and pesto to make a pesto aioli then transfer to squeeze bottle.
- Place sliced radish in rice wine vinegar and pickle overnight. They will turn pink in color.
- Add lobster, green onion, salt, pepper, horseradish, capers, lemon zest, and lemon juice to a bowl. Fold together.
- Place one toasted waffle slice on a plate. Top with lobster salad then streak with pesto aioli.
- Arrange pickled radish on plate and top with black sesame seeds.
Ingredients
- 2 ea Heritage Ovens® Liège waffles, sliced and toasted
- 1/2 cup West Creek® Mayonnaise
- 1 tbsp Roma® pesto sauce
- 1/2 cup walnut pieces, toasted
- 1 lb Bay Winds® Lobster
- 1/2 tsp West Creek® Mayonnaise
- 1/2 tsp West Creek® Sauce, Horseradish
- 1 ea Peak Fresh Produce® Lemon(s), juice and zest
- 1 tsp Roma® Capers
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 tbsp Peak Fresh Produce® Onion(s), Green, chopped fine
- 1 ea Peak Fresh Produce® Radish(es), sliced, skin on
- 1/4 cup Asian Pride® Rice Wine Vinegar
- 1 tbsp sesame seeds, black
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
