Doctor's Review: Medicine on the Move

December 10, 2017

© Albert Elbilia

Lobster roll.

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Lobster roll (guédille)

The arrival of Quebec lobster, fished from the Baie des Chaleurs off Gaspé’s southern coast and from les Îles-de-la-Madeleine, sparks a city-wide celebration with every second restaurant heralding its own festival du homard.

The Gaspé version of the classic New England lobster roll is called a guédille. It calls for a hot dog bun and cooked lobster meat (or shrimp) with jarred mayonnaise.

This adaptation of the guédille is served on sourdough baguette slathered with homemade aioli (see recipe here). The zesty mayonnaise features lemon and garlic – lobster’s two favourite accompaniments.


1 sourdough baguette
¼ c. (60 ml) lemon garlic aioli (see recipe)
2 lb (1 kg) lobster, cooked and shelled
1 c. (250 ml) salad greens, washed and dried
½ c. (125 ml) sliced marinated hot peppers


Slice baguette open lengthwise. Slather bottom half with aioli. Cut cooked lobster pieces into thick slices and lay over the aioli. Top with salad greens and hot pepper slices. Cover with top half of baguette and slice. Serves 2 to 3.

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