Truffle Lobster Rolls
Yield: 8 lobster rolls.
Ingredients:
1 egg yolk
1/2 t Dijon mustard
150 ml oil (neutral)
1 t truffle oil (to taste, optional)
lemon juice (to taste)
salt
2 lb lobster meat (cooked, drained, roughly shredded with some large pieces remaining)
8 split-top buns (we like these)
1 stalk celery, diced
salt and pepper
3 T butter, melted
Procedure:
Make mayo by whisking the yolk and mustard together, then add the oil in a slow, steady stream while whisking steadily. The oil should be incorporated into the mixture gradually to create a strong emulsification. Add the truffle oil and plenty of salt and lemon juice to taste. Mayo can be done ahead of time and refrigerated for up to one week until use.
To make the lobster roll filling, drain the lobster meat in a colander to make sure it is relatively dry. In a large mixing bowl, combine the lobster meat, celery, 2 T melted butter and mayo, then season with salt and pepper. Brush the remaining butter onto the insides, tops and exterior of the buns and toast in a toaster oven or warm in an oven at 350 F for 5 minutes.
Scoop the lobster filling into the bun, serve with chips, pickle spears, a lemon wedge and/or beer.
Ingredients:
1 egg yolk
1/2 t Dijon mustard
150 ml oil (neutral)
1 t truffle oil (to taste, optional)
lemon juice (to taste)
salt
2 lb lobster meat (cooked, drained, roughly shredded with some large pieces remaining)
8 split-top buns (we like these)
1 stalk celery, diced
salt and pepper
3 T butter, melted
Procedure:
Make mayo by whisking the yolk and mustard together, then add the oil in a slow, steady stream while whisking steadily. The oil should be incorporated into the mixture gradually to create a strong emulsification. Add the truffle oil and plenty of salt and lemon juice to taste. Mayo can be done ahead of time and refrigerated for up to one week until use.
To make the lobster roll filling, drain the lobster meat in a colander to make sure it is relatively dry. In a large mixing bowl, combine the lobster meat, celery, 2 T melted butter and mayo, then season with salt and pepper. Brush the remaining butter onto the insides, tops and exterior of the buns and toast in a toaster oven or warm in an oven at 350 F for 5 minutes.
Scoop the lobster filling into the bun, serve with chips, pickle spears, a lemon wedge and/or beer.
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