Lunchbreak: Lobster rolls, prepared by Smack Shack chef Josh Thoma

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Josh Thoma

Smack Shack
326 N. Morgan Street

Smack Shack Lobster Roll

four 2-inch-thick slices of milk bread
2 Tablespoons butter, room temperature
1/3 cup aioli (no garlic)
1/3 cup diced cucumber
2 Tablespoons lemon juice
2 Tablespoons chopped fresh tarragon
1 teaspoon salt
1 pound cooked lobster meat

Slice the milk bread two-thirds of the way through, to form a pocket. Butter the exterior sides of each slice and toast on a pre-heated griddle until golden brown on both sides. Combine the aioli, cucumber, lemon juice, tarragon and salt in a mixing bowl. Gently fold in the lobster meat and season with salt. Stuff each pocket with some lobster salad.


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