Fenway Park Lobster Salad Rolls

Fenway Park Lobster Salad Rolls

2 1/2 pounds cooked lobster meat (claws and knuckles)
4 cups mayonnaise
6 stalks celery, diced small
1/4 cup Spanish onion, diced small
1 teaspoon fresh thyme, minced
1 tablespoon Dijon mustard
1 teaspoon fresh horseradish
lemon juice to taste
kosher salt to taste
fresh ground black pepper to taste
Old Bay Seasoning to taste

Combine all ingredients, mix well, taste to adjust seasonings, and

Serve with shredded lettuce and sliced tomatoes on toasted, soft, New England-style hot dog rolls (the top-split ones), with lemon wedges.

Executive Chef Michael Gueiss, Fenway Park , Boston

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