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  Chef Sean Griffin's
Super Bowl XL:

Caesars Palace
3570 Las Vegas Blvd. S
Las Vegas, Nevada 89109


Lobster Rolls
Chef Sean Griffin of Neros at Ceasars Palace – Las Vegas, NV
Adapted by
January 2006

Yield: 10 Servings


    Lobster Salad:
  • 3 (2½ pound) lobsters, live
  • 1 large English cucumber, peeled, seeded and diced
  • ¾ cup homemade mayonnaise
  • 1½ Tablespoons tarragon leaves, minced
  • 4 scallions, thinly sliced
  • Kosher salt
  • Pepper, freshly cracked

  • ½ cup unsalted butter, softened
  • 10 New England-style hot dog buns

For Lobster Salad:
Boil the lobsters for 9 minutes. Detach the claws from the bodies of the lobsters; boil just the claws for an additional 3 minutes, and allow them to cool. Crack and remove the lobster meat from the claws, knuckles and tails. Make sure to remove any cartilage from the claws, and intestines from the tails. Dice lobster meat into 1/2-inch pieces.

Lightly salt the cucumbers and place them in a colander for 20 minutes. Combine the lobster meat, cucumbers, mayonnaise, tarragon and scallions; season with salt and pepper, and allow to cool.

For Rolls:
Butter both sides of each bun. Place the buns in a medium-sized hot sauté pan and toast each side until they are golden brown.

To Assemble and Serve:
Spoon the lobster salad into each bun. Arrange on a platter, and serve immediately.

  • Rising Star Chef Sean Griffin
  • A Suped-Up Super Bowl Sunday

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