These perfect lobster rolls live up to their name: filled with lobster and crunchy veggies and seasoned with a citrusy mayo, they're just irresistible!
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.
Prepare the lobster roll filling
Remove the lobster meat from shells (see Resources below for instructions) and dice into bite-sized chunks. You should have between 1 and 1 1/2 cups (250 to 375 ml) of lobster meat. Add the chopped celery stalks to a bowl with the lobster and fold in 3 to 4 tablespoons mayo, depending upon how you like your lobster rolls (I prefer to add a small quantity and serve the rest of the mayo in a small bowl to let everyone add more if they so wish). Taste and season with more salt and lemon if needed. It should taste lemony.
Assemble the perfect lobster rolls
Preheat a grill pan (or the barbecue) to toast the hot dog rolls just until they are warm and lightly marked. You want them soft with just a little crunch.
Divide the lobster mixture among rolls. Top with scallions and celery leaves; drizzle with melted butter. Sprinkle with flaky salt and Espelette pepper if desired. Serve with more lemon wedges and the remaining seasonings (celery leaves, green onions, mayo) in small serving dishes.
MAKE IT GLUTEN-FREE: Use gluten-free hot dog rolls.
Recipe Credit: Adapted from Melissa Clark.
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