Grill empty hot dog roll
in plenty of butter till golden on both sides.
While the roll is grilling,
mix the lobster with barely enough mayo to moisten. Pile lobster into
the warm roll, making sure everybody gets a piece of the succulent claw.
Garnish with a shake
of paprika if you're going all out, and top with a small amount of shredded
lettuce. Serve with potato chips and bread & butter pickle slices.
Have ice cream for dessert.
This recipe from www.inmamaskitchen.com
Contributor: Stacy Cooper
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