As if an American past time, this dish is native to New England and the Canadian Maritimes. Rich lobster meat flavored with an herbed-aioli will open your taste buds and beg for more. Served on a toasted hot-dog bun, right side up makes this dish a must have any time of the year.
For the Herb Aioli
1 egg yolk
Salt, to taste
Pepper, to taste
1 cup vegetable oil
1 tbsp lemon juice
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon or chervil
For the Lobster Roll
1 pound cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces
½ cup small diced celery
½ cup small-diced red onion
2 tablespoons herb aioli
½ teaspoon finely chopped fresh chives
½ teaspoon finely chopped fresh tarragon or chervil (optional)
1 teaspoon fresh lemon juice (or to taste)
Coarse or sea salt
Freshly ground pepper
2 tablespoons unsalted butter, melted, for rolls
Hot dog buns
1. To a pot of boiling water, add a large handful of salt and the lobster tails. Cover and let cook for 8-10 minutes or until the lobsters are bright red and the meat is cooked through.
2. Remove from the water and let cool completely.
3. To a small bowl add the egg yolk, minced garlic, lemon juice, chives, hot sauce, tarragon, salt, and pepper, whisk together. Until smooth and more pale yellow.
4. Start streaming in the oil drop by drop, then after about 3 tablespoons have been added stream in the rest smoothly. Set aside.
5. To a small bowl add the cooked lobster, celery, red onion, chives, mayonnaise, chervil, lemon juice, salt, and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
6. Heat a large heavy skillet or griddle over medium heat until hot.
7. Lightly brush outside of buns with butter; transfer to skillet.
8. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
9. Spoon about Â½ cup lobster mixture into each bun. Garnish with more herbs. Serve immediately.
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