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Joe Allen Lobster Roll With Fresh Lemon Mayonnaise

Servings:
Serves 4 Servings
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Ingredients

For fresh lemon mayonnaise
  • 4 New England-style rolls or hot dog rolls
  • 1/2 stick butter
  • 1 pound fresh lobster meat
  • 1/2 cup celery
  • 1 cup egg
  • 1 cup canola oil
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon lemon
  • 1/4 teaspoon minced fresh flat italian parsley
  • 1/2 teaspoon fresh minced garlic
  • 1/2 teaspoon kosher salt and fresh ground pepper

Preparation

Baking Directions:

To cook live lobstersBring 12 quarts of salted water to boil in a large stock pot.

  Place lobsters head-first in boiling water, cover and cook for 8 to 10 minutes.

For fresh lemon mayonnaise(4-1/2 tablespoons regular mayonnaise may be substituted)Crack egg into medium-size bowl and whisk.

  While whisking, drizzle oil into egg until emulsified.

  Whisk in remaining ingredients.

To make lobster rollBrush roll (inside and out) with melted butter and lightly toast in oven or bagel toaster.

  Cut lobster meat into large chunks.

  Combine lobster meat and celery, and gently fold in mayonnaise with rubber spatula.

  Add salt and pepper to taste and divide evenly among rolls.