Classic Lobster Roll

By by Joel Gamoran, Sur La Table National Chef
Images
Classic Lobster Roll
Serves
Makes 2 servings
Ingredients
  • Rolls:
  • ¼ cup homemade aioli (see below)
  • 1 tablespoon lemon juice
  • 1 celery stalk, thinly sliced
  • 2 green onions, thinly sliced
  • Salt
  • Pepper
  • 1 pound lobster meat, cooked and chopped
  • 2 hot dog buns, toasted

  • Aioli:
  • 2 egg yolks
  • 2 garlic cloves, skin removed
  • 1 cup canola oil
  • Salt
  • Pepper


Procedure
Combine lobster with homemade aioli, celery and green onions for a quick and tasty meal. Slicing, dicing and chopping this recipe’s ingredients is easy with theWüsthof® Classic Chai Dao knife.

Make the aioli: Put the garlic and egg yolks into a food processor. Process on a high speed, adding the oil very slowly. Season with salt and pepper to taste.

Make the rolls: In a medium bowl, combine the aioli, lemon, celery, green onion, salt, pepper and lobster. Add salt and pepper to taste. Spoon the mixture into the hot dog buns and serve immediately.

Classic Lobster Roll

By by Joel Gamoran, Sur La Table National Chef
Serves
Makes 2 servings
Ingredients
  • Rolls:
  • ¼ cup homemade aioli (see below)
  • 1 tablespoon lemon juice
  • 1 celery stalk, thinly sliced
  • 2 green onions, thinly sliced
  • Salt
  • Pepper
  • 1 pound lobster meat, cooked and chopped
  • 2 hot dog buns, toasted

  • Aioli:
  • 2 egg yolks
  • 2 garlic cloves, skin removed
  • 1 cup canola oil
  • Salt
  • Pepper


Procedure
Combine lobster with homemade aioli, celery and green onions for a quick and tasty meal. Slicing, dicing and chopping this recipe’s ingredients is easy with theWüsthof® Classic Chai Dao knife.

Make the aioli: Put the garlic and egg yolks into a food processor. Process on a high speed, adding the oil very slowly. Season with salt and pepper to taste.

Make the rolls: In a medium bowl, combine the aioli, lemon, celery, green onion, salt, pepper and lobster. Add salt and pepper to taste. Spoon the mixture into the hot dog buns and serve immediately.