Lobster Rolls with Yuzu Lemon Aioli
TOPPING ROSE HOUSE
Yuzu-Lemon Aioli (recipe follows)
1 1/2 pounds cooked lobster meat, cut into small chunks
2 tablespoons minced celery
6 top-loading hot dog buns, preferably potato rolls
4 tablespoons unsalted butter, melted
12 small leaves butter lettuce
Pickled jalapeños for garnish
Small celery leaves for garnish
- Prepare Yuzu-Lemon Aioli
- In a medium bowl, mix the lobster meat with 10 tablespoons of the aioli. Fold in the celery. Add additional aioli if needed. Cover and refrigerate
- Lightly toast the buns and brush the insides with the melted butter. Line each with lettuce leaves. Pile the lobster salad on the lettuce, garnish with pickled jalapeños and celery leaves, and serve.
Yuzu Lemon Aioli
(MAKES ABOUT 3/4 CUP)
2 cloves garlic, peeled
2 tablespoons yuzu (a mandarin-like citrus juice), plus 1 1/2 teaspoons lemon juice, or all lemon juice
1/4 teaspoon salt
Pinch of Old Bay Seasoning
1 large egg yolk
2/3 grapeseed oil
2 teaspoons finely minced shallot
- Turn on a food processor. Drop the garlic through the feed tube and process briefly until it’s minced. Scrape down the sides of the bowl. Add the citrus juice, salt, Old Bay, and egg yolk. Process to mix.
- With the machine running, slowly drizzle in the grapeseed oil. The mixture will be fairly thick.
- Transfer to a bowl or container, fold in the shallots, and refrigerate until ready to use. The aioli will keep for 2 to 3 days in the refrigerator.
IMPROVEMENT: You can short-cut this chef’s recipe by replacing the aioli with commercial mayonnaise.
RECIPE FROM THE LADIES’ VILLAGE IMPROVEMENT SOCIETY COOKBOOK: EATING AND ENTERTAINING IN EAST HAMPTON BY FLORENCE FABRICANT, RIZZOLI
ALL ORIGINAL PHOTOGRAPHY BY DOUG YOUNG