Renowned chef Kwame Onwuachi shows Kelly how to cook up one of his signature dishes from his cookbook "My America: Recipes from a Young Black Chef," lobster remoulade sliders! Chef Kwame also dishes on his life story being adapted into a movie, and how his acclaimed New York restaurant Tatiana is a love letter to his sister. Recipe below!

Lobster Remoulade Sliders

Ingredients
2 - 1¼ pound live Maine lobsters
1 cup (8 ounces) jumbo lump crab
½ teaspoon garlic, very finely minced
½ teaspoon ginger, very finely minced
1½ tablespoons Creole seasoning, plus more to taste
¼ tightly packed cup fresh parsley leaves, chiffonade
2½ teaspoons whole-grain mustard
2½ teaspoons Worcestershire sauce
½ cup extra-fancy mayonnaise
Freshly squeezed lemon juice, to taste
Kosher salt, to taste

For the House Sauce:
¼ cup extra-fancy mayonnaise
2 teaspoons ketchup
2 teaspoons roasted garlic, mashed
½ teaspoon Creole Seasoning, plus more to taste
¼ teaspoon Kosher salt
To Assemble:
15 parsley leaves
Zest of 2 lemons
8 pieces Coco Bread, halved lengthwise
8 teaspoons unsalted butter, softened
1 cup shredded romaine lettuce
½ cup Creole Seasoning

Directions:
Fill a large pot all but 4 inches full with generously salted water and bring to a boil over
high heat. When it boils, add the lobsters one by one, then cover. Boil for 9 minutes,
flipping the lobster halfway through. Immediately transfer the lobsters to a bowl of ice
water to stop the cooking.

When cool enough to handle, remove the claws and set aside. Cut the body in half
lengthwise. Be careful to keep the halved lobster body intact (you'll serve the salad in
it later), pick out the meat from the body and claws, and finely chop. You should have 1
cup of finely chopped lobster meat (about ½ pound).

Combine the mayonnaise, garlic, ginger, Creole seasoning, chopped parsley, mustard, and Worcestershire sauce in a large bowl. Mix well, then gently fold in the lobster meat
and crab; adjust the seasoning with lemon juice, Creole seasoning, and salt, then cover
and reserve in the refrigerator until ready to serve (up to a day).

For the House Sauce:
In a small bowl, combine all ingredients, then season to taste Creole seasoning and salt as needed.

To Assemble:
Divide the lobster remoulade among the reserved lobster bodies and transfer to a serving platter. Garnish with parsley leaves and lemon zest. Spread each piece of Coco Bread with a teaspoon of softened butter, then lightly toast in a large pan set over medium heat (butter side down). Serve lobster remoulade with Coco Bread, shredded lettuce, and House Sauce for building sliders.


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