Lemon Aïoli Lobster Rolls

Ingredients

  • ¾ cup mayo
  • 4 lobsters, each about 1 ¼ pounds
  • ½ cup peeled, very finely chopped celery
  • 4 top-split hot dog rolls (I like Pepperidge Farm)
  • 4 tablespoons or a ½ stick unsalted butter, at room temperature
  • 1 tablespoon finely chopped fresh chives
  • 2 pounds of lobster meat, approximately three to four lobsters
  • + 22 more ingredients
    • ¼ cup dijon mustard
    • 1 tablespoons roasted garlic
    • 1 tablespoons tarragon, finely chopped
    • 1 tablespoons parsley, finely chopped
    • 1 cup celery fine dice
    • 1/3 cup scallions sliced
    • 1 teaspoons old bay seasoning
    • Lemon, halved
    • 1 onion, halved
    • 3 ribs of celery, rough chopped
    • 2 cups of white wine
    • Salt
    • Black pepper
    • ¼ pound fresh Maine lobster meat
    • Spoonful of mayonnaise
    • Drizzle of butter, melted
    • 1 New England-style hot dog bun
    • Pinch of celery salt
    • Pinch of black pepper
    • Pinch oregano
    • 1 cup lemon aioli or 1 cup mayonnaise mixed with 1 teaspoon fresh lemon juice
    • Kosher salt and freshly ground black pepper

Bring a large pot of water to a boil and fill a clean sink or very large bowl with ice water. Cook the lobsters, covered, for about 10 minutes. Plunge them into the ice water to halt the cooking. Twist the tails off the bodies. Cut each tail lengthwise into two pieces, removing the intestinal tra...

View full recipe at SpringPad

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