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Warm Lobster Thermidor Rolls
By Jim Bailey, a.ka. "The Yankee Chef"

Although my favorite sandwich of all time is lobster salad, made with real
mayonnaise and minced cucumbers, my favorite hot sandwich would have to be
this recipe. Resembling lobster thermidor both in appearance and taste, this
hearty and flavorful "catch" of New England has picnic written all over it.

1 pound cooked lobster meat, chopped
1 tablespoon butter or margarine
1 teaspoon dried tarragon
1/2 teaspoon dried, snipped chives
1/4 cup milk
1 teaspoon Dijon-style mustard
1/4 cup Parmesan cheese
Salt and black pepper to taste
1 cup plain yogurt
Juice and grated rind of 1 lemon
4-6 hot dog rolls, toasted well
Shredded lettuce, optional

In a large skillet, over medium heat, add lobster, butter, tarragon and chives.

Stir and cook until lobster is heated through. Blend in the milk and mustard.
Continue cooking and stirring until most of the milk has been absorbed, about
3-5 minutes. Add the Parmesan cheese and season to taste with salt and pepper.

Meanwhile, whisk together the yogurt, juice and grated rind of the lemon in a
small bowl.

To serve, layer some shredded lettuce in the bottom of each roll and equally
divide the cooked lobster mixture. Drizzle lemon-flavored yogurt dressing over
the top of each and serve immediately.

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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
Photo by Jim Bailey