Patrick Connolly's Super Lobster Bowl Roll

Ingredients

Cooking Directions

Slice the roll horizontally lengthwise almost all the way through so as to create a hinge and hollow out some of the top half.

In a mixing bowl, combine the lobster meat, mayonnaise, lemon zest, eggs, cornichons, capers & tarragon

Remove the core from the lettuce and arrange the leaves on the inside bottom and inside top of the roll. Spoon the dressed lobster salad onto the lettuce on both sides. Arrange a few of the potato chips on the bottom half on top of the lobster.

Season with a bit of the celery salt. Close it up carefully and get in there.

For the roasted potatoes:

Preheat the oven to 350 degrees.

In a dry oven safe pan, add the bacon and begin to cook over medium heat. Cook for 2 minutes (until the bacon begins to render well) then add the potatoes. Continue to cook, not stirring anything, for 2 minutes.

Add the butter, stir it all together, and continue to cook on medium for 5 minutes (the butter will brown.) Place the pan in the oven for another 5 min. Remove the pan, bring it back to a low burner, and add the maple, sherry vinegar, thyme , salt & pepper. Stir the remaining ingredients in with a wooden spoon and serve.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Patrick Connolly.

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