Philly Lobster Roll with Chef Brian Duffy

Tools

• 1 Medium Saucepan
• 1 Large Sauté Pan
• Large Mixing Bowl
• Large Strainer
• Tongs
• Spatula
• Chef's Knife

Instructions

1. Fill a medium saucepan with enough water to submerge the vacu-sealed caramelized onions and cheese sauce, and heat up the water until just before boiling. Put your SEALED vacu-sealed caramelized onions and cheese sauce in the water to start to gently bring them up to temperature, about 5-6 minutes.
2. Using your chef’s knife, chop the iceberg lettuce into shreds.
3. The liquid that you see with your lobster is sea water, so we want to drain that out! Drain your lobster in a large strainer over a mixing bowl and set aside. We’ll begin to toast the buns as those drain.
4. Over medium high heat, toast your buns with two tablespoons of butter. About 2-3 minutes on each side then set them aside. Turn down the heat to medium low.
5. Using the same pan, you’ll add another tablespoon of butter to it and let it melt. Now, add your lobster to begin to poach it. Add another two tablespoons of butter and gently toss your lobster. Once that butter melts, add a pinch of red onion, chives, and smoked sea salt to lightly incorporate those flavors.
6. Now we’re going to start building those rolls! Carefully take your warmed caramelized onions and cheese sauce out of your saucepan. Add a layer of the warmed caramelized onions and iceberg lettuce to each roll. Then, add some of the red onion.
7. Next, start layering some of the smaller knuckle meat on top of the onions. You’ll then add some of the claws for the piece de resistance on top.
8. With the warmed cheese sauce, snip a small corner of the bag, so that you can pipe it on top of the rolls.
9. To finish your rolls, add a pinch of chives, red onions, a sprinkle of sea salt and a little bit of caramelized onion.
10. Enjoy this wonderful meal and tag us in your photos @myworldchef!