Mario Batali's Lobster Rolls
Servings: 8
Ingredients
- 1 cup Vegetable oil, for the mayo
- 2 Egg yolk, for the mayo
- 1 tsp Lemon juice, and zest, for the mayo
- Hot sauce, a couple dashes, for the mayo
- 1 tsp Dijon mustard, for the mayo
- 2 Lobster, steamed or boiled with the meat picked out
- 8 Hot dog bun, split-top rolls
- 2 stalk Celery, small dice
- 1 tsp Celery salt
- Salt, to taste
- Black pepper, freshly ground, to taste
- Butter, to brush the griddle
Directions
- For the fresh mayo: in a bowl, mix the egg yolks and lemon juice and zest. Drizzle in the oil slowly while whisking vigorously to emulsify the oil into the egg. Season with salt and pepper to taste. Add the mustard and hot sauce and combine thoroughly.
- For the lobsters: roughly chop the lobster meat and add to a bowl with the celery, celery salt, and 1/4 cup of the fresh mayo. Season to taste with salt and pepper. Mix gently with a rubber spatula to combine.
- Preheat a griddle to medium-high. Brush the griddle with butter. Toast the rolls on both sides and fill with the lobster salad.
If the mayo doesn't come together or the emulsion breaks, it can be saved by putting a teaspoon of water in a fresh clean bowl and slowly whisking in the broken mayo until it recombines.