Lobster Roll with Apple Compote and Mascarpone Mayo

Ease of preparation rating: Medium.

Yield:  4 servings.

Apple compote

Ingredients:

2 Granny smith apples, cored and chopped

3 tablespoons (45ml) white sugar

2 tablespoons (30ml) brown sugar

1 tablespoon (15ml) canola oil

Method:

Heat oil in a frying pan over medium heat.

Add apples and cook for 6-8 minutes, stirring occasionally.

Add both sugars and cook for 2-3 minutes, until sugar is completely dissolved.

Remove from heat and place in refrigerator to cool.

Lobster Roll

Ingredients:

1 pound (450 grams) chunky tail and claw lobster meat, roughly chopped

2 celery stalks, finely diced

¼ cup (60ml) mayonnaise

¼ cup (60ml) Mascarpone cheese

2 tablespoons (30ml) lemon juice

2 tablespoons (30ml) chives, finely chopped

Salt and pepper, to taste

1 teaspoon (5ml) your choice of hot sauce

4 hot-dog buns

2 tablespoons (30ml) butter

Method:

In a large mixing bowl, whisk together mayonnaise, mascarpone, lemon juice and hot sauce.

Add lobster meat, celery, chives, salt and pepper and mix well.

Heat a frying pan to medium heat.

Spread butter evenly inside hot-dog bun.

Toast 2 hot-dog buns at a time by laying the buttered side down flat in the frying pan for 1-2 minutes, and repeat with the 2 remaining buns.

Fill each bun with lobster mix, and top with apple compote.