Lobster Roll
- 1 New England-style hot dog bun
- Butter, softened
- 3 ounces cooked lobster meat
- 1 teaspoon minced celery
- 1/4 teaspoon minced chives
- 1 tablespoon aioli (recipe follows)
- 2 leaves butter lettuce
- Pinch celery seeds
Heat a large skillet or griddle over medium heat, butter bun with softened butter and toast on all sides. In a small bowl, combine lobster, celery, chives and aioli. Season to taste with salt and pepper. When bun is toasted, slice three-quarters of the way through the bun from the top, open bun and place the butter lettuce in, top with lobster salad and garnish with celery seeds. Serve with lemon and potato chips.
Aioli
- 1 large egg yolk
- 1 small garlic clove, finely grated
- 1 teaspoon Dijon mustard
- 2 teaspoons water
- 1/4 teaspoon kosher salt, divided
- 1/4 cup grape seed oil
- 1/4 cup good-quality extra-virgin olive oil
- Pinch of cayenne pepper
- Fresh lemon juice
- Freshly ground black pepper
In a food processor combine egg yolk, garlic, Dijon, water and 1/4 tsp. salt, with machine running, slowly drizzle in grape seed oil until sauce is thickened and emulsified. Continue by adding olive oil in a slow, steady stream. Stir in cayenne; season aioli with lemon juice, pepper, and salt.