After a full day of Thanksgiving meals, Fresh Start Cafe shares the recipe for its mayo-free lobster roll. Refreshing slices of cucumber, celery, grapes and sweet, meaty chunks of Main lobster get stuffed inside a brioche roll for a revitalizing meal. For a more refreshing and light snack, set the bread aside to create a lobster salad.

Ingredients: Brioche roll; shredded hearts of romaine lettuce; 4 large claws and knuckle meat from cooked and chilled Main lobsters cut to medium size; 2 tsp. chopped cilantro; 4 red grapes cut into four; 1 chopped celery stalk; ¼ cup chopped European cucumber; 1 Tbsp. fresh squeezed lime juice; 1 tsp. olive oil; salt and pepper to taste.

Mix all salad ingredients and cool in refrigerator for 30 minutes. Slice brioche roll at the top ¾ of the way through and toast lightly. Spread chopped lettuce as a base and scoop lobster salad on top. Serve with a wedge of lemon.

Fresh Start Cafe, 630 South Orange Ave., 941-373-1242