Lobster Vol-Au-Vent Diablo

Number of Servings:

Ingredients:

21 ounces lobster meat, cooked & diced

2 ounces white wine

1 ounce rice wine vinegar

1 dash cayenne

1 pinch fresh thyme

1 pinch chives, sliced

1 each lime, juiced

1 dash sirachi sauce

1 cup mayonnaise

25 each 1 1/2" vol-au-vent shells, cooked

Instructions:

Combine all ingredients except vol-au-vents shells and mix well. Spoon mix into shell and serve.

Source: Recipe courtesy of Christopher L. Russell, 1995 Lobster Chef of the Year, Spruce Point Inn Boothbay Harbor, Maine

Related terms:

NFI's 24th Annual Chowder Party

Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront. To register for the event contact NFI at 703.752.8883 or tolsen@nfi.org