When I was a young man, I was a prep cook at Lobster Roll. And as a junior prep cook, I was a terrifying combination of cluelessness and poor knife skills. Things took a turn.
There’s nothing worse than wrecking a lobster. Some say there’s nothing better than a good lobster roll. Avoid the former, execute the latter with this piece.
“It’s not about me, it’s about us,” – Mike Moir, chef/owner of Little Moir’s Leftovers Café. Herewith, one of Mike’s recipes, written by one of his chefs.