Cafe Miranda Lobster Roll

• 3 ounces chilled Maine lobster meat
• 1 ounce aioli, (you can substitute a quality mayo with 1/4 teaspoon minced garlic, dash of fresh lemon juice and 1 teaspoon fresh parsley)
• 1 tablespoon chopped parsley
• 1 lemon wedge
• leaf of romaine lettuce
• 3 slices tomato
• 1 (6 x 4-inch) chunk of focaccia bread
• 1/2 ounce extra virgin olive oil
• fresh cracked pepper
• sea salt

1. If your lobster is still alive and kicking, fill a pot with an inch of salted or sea water with seaweed, if you have it.
2. Bring to a boil, place the squirming creature on the seaweed or use a veg steamer screen so the critter is not immersed.
3. Steaming rather than boiling keeps more of the flavor in the shell rather than extracting it into the boiling water.
4. Steam the critter for 20 min, plunge it into iced water to "shock" or cease the cooking process, then cool and remove the meat.
5. Split the focaccia, leaving a crust side attached, making a "roll" and drizzle the olive oil on the interior surfaces of the bread.
6. In a suitable bowl, toss the lobster with the aioli (or mayo mix), parsley, lemon, salt and a fair amount of cracked pepper.
7. Lay the leaf of romaine in the bottom of the "roll" as this prevents the roll from getting soggy.
8. Lay the slices of tomato on the romaine leaf.
9. Finally, top with lobster mixture.

chilled maine, aioli, parsley, lemon, romaine lettuce, tomato, bread, olive oil, fresh cracked pepper, salt

Taken from www.foodrepublic.com/recipes/cafe-miranda-lobster-roll-recipe/ (may not work)