According to Chef Richard Wilt from Little Alley Tapas Bar and Restaurant in Roswell, winter is the perfect time of year to enjoy fresh Maine lobster. And with flavors of sweet chili and satay, Chef Wilt creates a simple lobster salad with a unique Asian twist. Serve it as a meal for two, or an appetizer for your dinner party; either way, this scrumptious dish is sure to impress!

Petite Lobster Roll with Apple-Fennel Slaw and Sweet Chili Dipping Sauce Photo courtesy of Marion Golden

Petite Lobster Roll with Apple-Fennel Slaw and Sweet Chili Dipping Sauce
8 ounces fresh, diced, lobster meat
6 dinner rolls
May Ploy sweet chili sauce
½ granny smith apple, julienned (cut into long, thin strips)
½ fennel bulb, julienned
1 shallot, minced
1 teaspoon capers
1 teaspoon extra virgin olive oil
1 Roma tomato, seeded and finely diced
2 tablespoons fresh cilantro, chopped
1 teaspoon satay seasoning
2 tablespoons fresh squeezed lemon juice
½ cup mayonnaise
Salt/pepper to taste
1 teaspoon seasoned rice wine vinegar
Juice of ½ orange

Purchase one whole Maine lobster on the day you plan to prepare this dish (your local grocer can steam it for you in the store). Bring 1.5 gallons of water to a boil and place the lobster into the pot; boil for 8 minutes for a 1-pound lobster and 10 minutes for a 2-pound lobster. When the cooking is complete, quickly remove the lobster from the pot and submerge it in a container of ice water. Detach the tail and claws from the body, careful to retain the knuckles. Proceed to remove the lobster meat; cut into small pieces.

In a mixing bowl, combine lobster meat, shallot, tomato, cilantro, 1 tablespoon lemon juice, mayonnaise, satay seasoning, extra virgin olive oil, capers, salt and pepper. Chill until ready for use. For the slaw, combine fennel, apple, rice vinegar, remaining lemon juice and orange juice; add salt and pepper to taste.

Slice the rolls and butter both sides. Place on a griddle and toast until steamed and golden brown. Spoon the lobster salad onto the bottom half of the roll and top with the other half. Serve the petite lobster sandwich with slaw and sweet chili dipping sauce on the side.

Recipe courtesy of Little Alley Tapas Bar. Located just off Old Roswell and Holcomb Bridge Road.