Lobster Roll on Dutch Crunch

I love, love, love lobster rolls. While I don't mind eating them in-between hot dog buns, I started wondering why they aren't typically served on other types of bread. Besides brioche, my other favorite is dutch crunch. (Apparently it's a SF Bay Area thing? Who knew!). I decided to change up the traditional lobster roll and serve it on, none other than, the DUTCH CRUNCH!

Lobster Roll on Dutch Crunch

Prep Time: 15 min

Servings: 2

Ingredients:

• ~16 ounces of cooked lobster meat or 4 lobster tails (chopped)

• 2 celery stalks (chopped)

• 4 tbsp mayonnaise

• 1 tbsp fresh lemon juice

• 1/4 tsp black pepper

• 1/4 tsp sea salt

• ~2 tbsp parsley (minced)

• 2 dutch crunch bread

• 2 tbsp unsalted butter (melted)

Directions:

• Cut dutch crunch bread into halves, and toast.

• In a large bowl, mix together lobster meat, celery, mayo, lemon juice, black pepper, sea salt, and parsley.

• Brush melted butter on the inside and outside of dutch crunch bread. Add lobster between bread, and serve.