Lobster Roll
Lobster Roll
Nothing says summer like a fresh lobster roll. And while the Lobster Roll’s invention can be traced back to 1929 in New England, it’s popularity just keeps growing in the present! Our version is a spin on the classic, using a fresh aioli made with Colavita Olive Oil instead of the usual mayo.
Ingredients
Directions
Mince and mash the garlic cloves to a paste with a pinch of salt using a large heavy knife or mortar and pestle
Whisk together egg yolk, lemon juice, and mustard in a bowl.
Pour the Colavita olive oil, a few drops at a time, into the yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, herbs, and 2 tablespoons aioli in a medium bowl; season with salt and pepper and add more aioli, if desired.
Heat your oven’s broiler or a cast iron skillet. Spread flat sides of buns with Colavita olive oil. Cook until golden, about 2 minutes per side; fill with lobster mixture.
Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
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Ingredients
Directions
Mince and mash the garlic cloves to a paste with a pinch of salt using a large heavy knife or mortar and pestle
Whisk together egg yolk, lemon juice, and mustard in a bowl.
Pour the Colavita olive oil, a few drops at a time, into the yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.
Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster, celery, lemon juice, herbs, and 2 tablespoons aioli in a medium bowl; season with salt and pepper and add more aioli, if desired.
Heat your oven’s broiler or a cast iron skillet. Spread flat sides of buns with Colavita olive oil. Cook until golden, about 2 minutes per side; fill with lobster mixture.
Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
