Bay Winds® Open Face Lobster Roll


  1. Whisk ½ cup mayonnaise and pesto to make a pesto aioli then transfer to squeeze bottle.
  2. Place sliced radish in rice wine vinegar and pickle overnight. They will turn pink in color.
  3. Add lobster, green onion, salt, pepper, horseradish, capers, lemon zest, and lemon juice to a bowl. Fold together.
  4. Place one toasted waffle slice on a plate. Top with lobster salad then streak with pesto aioli.
  5. Arrange pickled radish on plate and top with black sesame seeds.


  • 2 ea Heritage Ovens® Liège waffles, sliced and toasted
  • 1/2 cup West Creek® Mayonnaise
  • 1 tbsp Roma® pesto sauce
  • 1/2 cup walnut pieces, toasted
  • 1 lb Bay Winds® Lobster
  • 1/2 tsp West Creek® Mayonnaise
  • 1/2 tsp West Creek® Sauce, Horseradish
  • 1 ea Peak Fresh Produce® Lemon(s), juice and zest
  • 1 tsp Roma® Capers 
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 2 tbsp Peak Fresh Produce® Onion(s), Green, chopped fine
  • 1 ea Peak Fresh Produce® Radish(es), sliced, skin on
  • 1/4 cup Asian Pride® Rice Wine Vinegar
  • 1 tbsp sesame seeds, black