Lobster Rolls

 {Image and recipe below via Gilt Taste }

Everyone in New York has their favorite spot for the best lobster roll. To name a few, Lure Fish Bar, Luke's Lobster, Ed's Lobster Bar, The Mermaid Inn, Pearl, the list goes on. On Gilt Taste yesterday, there was a feature on making the perfect lobster roll (see recipe below). I am a huge fan of them, but have only had a few in the city so far. Do you have any to recommend to me? If so, please comment!


Lobster Rolls
Serves 4
For the Mayonnaise:
1 large organic egg yolk, room temperature
2 teaspoons fresh lemon juice, more to taste
¼ teaspoon fine sea salt, more to taste
½ cup grapeseed oil
¼ cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
¼ teaspoon finely grated orange zest
Pinch cayenne pepper


For the Lobster Rolls:
2 (1 1/4 to 1 1/2-pound) cooked lobsters (see below)
2 small tender, inner celery stalks with leaves
4 hot dog rolls, split
4 tablespoons unsalted butter, melted
Sliced scallions, for serving
Celery leaves, for serving
Flaky sea salt, for serving
Aleppo pepper, for serving (optional)

1. To make the mayonnaise: In a small bowl, whisk together the egg yolk, lemon juice, and salt. Whisking constantly, slowly drizzle in the oils until completely incorporated. Whisk in the lemon and orange zests and cayenne. Season with more lemon juice and salt if needed.


2. Remove the lobster meat from shells and dice into bite-sized chunks. You should have between 2 and 2½  cups of lobster meat.  Finely chop the celery stalks, saving the leaves for garnish. Add ¼ cup of the chopped celery stalks to a bowl with the lobster and fold in 6 to 8 tablespoons mayo, depending upon how mayonnaise-y you like your lobster rolls and how much lobster meat there is (I usually use it all).  Season with more salt and lemon if needed. It should taste lemony.


3. Preheat the broiler. Place the hot dog rolls on a baking sheet; toast, split side-up, until golden, about 1 minute (watch them closely to see that they do not burn). Brush cut sides with butter.


4. To serve, divide lobster mixture among rolls. Top with scallions and celery leaves; drizzle with butter. Sprinkle with flaky salt and Aleppo pepper if desired.