DEVOUR THE COMPETITION
2019 PHILADELPHIA EAGLES GAMEDAY MAGAZINE 15
Chef Tim Lopez is the first cook for FLIK Hospitality and the
host of the Feeding the Birds podcast, presented by Amoroso’s,
an Official Eagles Entertainment podcast.
N E W E N G L A N D PAT R I OTS – LOBST E R R O L L S
Devour the Competition is an initiative created by the Flik Hospitality staff to help
the players prepare for the game through delicious food. The chefs prepare a
meal during the week of the game that is inspired by the Eagles’ opponent. As the
Eagles host the New England Patriots this afternoon, the chefs crafted lobster rolls,
a New England staple. According to the Encyclopedia of American Food and Drink,
the lobster roll originated at a restaurant named Perry’s in Milford, Connecticut.
The hot lobster meat is served inside a special hot dog bun that is cut along the
top, keeping the sides flat for grilling.
2 tablespoons mayonnaise
2 tablespoons minced celery
1 1/2 teaspoons lemon juice
1 teaspoon minced fresh chives
3/4 teaspoon salt
Pinch cayenne pepper
1 pound lobster meat
• tail meat cut into 1/2-inch pieces
• claw meat cut into 1-inch pieces
6 New England-style hot dog buns, top split
2 tablespoons unsalted butter, softened
6 leaves butter lettuce
Whisk mayonnaise, celery, lemon juice, chives, 1/8 teaspoon salt, and
cayenne together in a large bowl. Add lobster and gently toss to combine.
Place 12-inch nonstick skillet over low heat. Butter both sides of hot dog
buns and sprinkle lightly with salt. Place buns in skillet, with 1 buttered
side down. Increase heat to medium-low and cook until crisp and brown,
2 to 3 minutes. Flip and cook the second side until crisp and brown, 2 to
3 minutes longer. Transfer buns to a large platter. Line each bun with a
lettuce leaf. Spoon lobster salad into buns and serve immediately.