Lobstah Roll

Paired with: Kim Crawford Chardonnay

Publix Apron's Publix Apron's

Lobstah Roll

  • 2 Egg Yolks
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Dry Mustard
  • 1/8 Teaspoon Granulated Sugar
  • Pinch Cayenne Pepper
  • 4-5 Teaspoons Lemon Juice, Divided
  • 1.5 Cups Olive Oil
  • 4 Teaspoons Hot Water
  • 1/2 Medium Sweet Onion, Finely Dices
  • 2 Stalks of Celery, Finely Diced
  • 1/2 Tablespoon Fresh Tarragon, Finely Chopped
  • 2 lb. Cooked Lobster Meat, Cut Into 1/2-Inch Chunks
  • Pinch Kosher Salt & Fresh Ground Black Pepper
  • 4 Bakery Hot Dog-Style Buns
  • 4 Tablespoons Butter


1. Add yolks, salt, mustard, sugar, cayenne, and 3 teaspoons lemon juice to a hand blender cup; blend 15 seconds (use low blender speed).
Slowly drizzle in 1/4 cup oil with the motor running. As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup as needed.

2. Combine in large mixing bowl, mayonnaise, onion, celery, and tarragon until blended. Add in lobster meat and continue to gently fold until thoroughly combined. Season with salt and pepper to taste. Reserve in refrigerator for 30 minutes to let flavor come together.

3. Preheat large sauté pan on medium heat.

4. Open hot dog buns and spread a layer of butter on each side. When sauté pan is hot, place the hot dog buns butter side down in the pan and toast until the bread is golden brown and the butter is not soggy. Remove the buns from the pan. Arrange lobster salad in each bun.

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