Ever since LoLo’s Seafood Shack in West Harlem opened last October, Chef Raymond Mohan and owner Saki Young have been serving up delicious fresh seafood that is reminiscent of the seafood shacks found in the Caribbean but with a hint of New England. That New England twist is apparent in their popular lobster roll. The simple, timeless sandwich screams summer.

LoLo’s Lobster Roll
Recipe by Chef Raymond Mohan
Makes 3 portions

Ingredients

LoLo’s Lobster Roll
1.5 lbs of lobster
LoLo’s Jonny Cakes
1 tablespoon of LoLo’s remoulade

Directions

LoLo’s Johnny Cakes
Recipe yields 8 servings
6 oz portion

Place all dry ingredients in a mixing bowl and mix together by hand
3 cup flour
1/2 cup of corn meal
2 tablespoons of baking powder
3 tablespoon of sugar
1/2 teaspoon salt
2 tablespoons of chopped scallions
1 teaspoon of chopped fresh thyme
Add 1 cup of water

Knead dough until it forms into ball then portion out in 6 oz balls portions.
Place on pan cover and with plastic.
Allow to rest for 1 hour at room temperature.

Place each 6 oz ball of dough in a tortilla press
Fry at 350 degrees for 3 to 4 minutes turning it over until golden brown.

Remoulade Sauce:
place in a mixing bowl and mix well:
1 cup mayo
1 tablespoon of mustard
2 tablespoon of finely chopped pickles
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon of salt

Lobster Roll:
Take 1.5 lbs of lobster, poach for 6 minutes in boiling water. Remove lobster from water, and soak inice bath to halt the cooking process. De-shell the lobster and cut it into bite size pieces tossed in 1 Tablespoons of remoulade sauce. Place inJ ohnny Cakes and serve.