Lobster Rolls

Lobster Rolls
(from Bon Appetit)

Michael Paterniti wrote about his search for the ultimate lobster roll. He says warm toasty buttered rolls are key. Jason made some for us earlier this year, the memory of his lobster rolls linger for a long time.
Jason made his own mayonnaise with canola oil, his description of how he made the rolls seems very similar to this one. If you are lucky to have any left over lobster, which would be most unusual, use that.

Ingredients

utensils to crack the lobster shell and dig out meat from legs and claws

3 x 1 1/4 lb live lobsters
1 celery stalk finely chopped
2 tablespoons freshly squeezed
lemon juice
1 tablespoon chopped chives
3 tablespoons mayonnaise
(or better homemade mayonnaise)
pepper, salt
6 New England style split top hot dog
buns (or Kaiser rolls)
2 tablespoons unsalted butter

Directions

Lobster can be prepared a day ahead. Cover and store in fridge. Toss with remaining ingredients the next day.

In large pot, pour water until it’s at the depth of 1 inch. Bring to a boil and salt generously. In Maine, lobster is cooked this way with seaweed. Once the water is boiling, add the lobsters head first, cover and cook until bright red, 8 - 10 minutes. Remove lobsters and allow to cool.
Crack lobster shells, pick meat from tail and claws and cut into 1/2 inch pieces. Mix lobster, 1 celery stalk chopped, 1 tablespoon chopped chives, 2 tablespoons freshly squeezed lemon juice and 3 tablespoons mayonnaise in a bowl. Season with salt and pepper. You may need to add more mayonnaise at this point, add more lemon juice or salt and pepper. Taste and adjust as you desire.

The rolls have to be warm. Heat a large skillet over medium heat. Spread flat sides of buns with a little butter. Cook until golden, approximately 2 minutes per side.
Fill with the lobster mixture.

Homemade Mayonnaise

Ingredients

1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon white wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 canola oil, divided

Directions

Combine egg yolk, 1 1/2 teaspoon freshly squeezed lemon juice, 1/4 teaspoon white wine vinegar, 1/4 teaspoon Dijon mustard and 1/2 teaspoon salt in a bowl. Whisk until blended and bright yellow about 30 seconds. Add 1/4 cup canola oil, pouring in a very slow stream, whisking all the time... (about 4 minutes). Then gradually add 1/2 cup oil, still pouring in a slow stream and whisking continuously until mayonnaise is thick (about 8 minutes). Cover and chill, make ahead. Can be chilled up to two days.
To make aioli, add 1 clove garlic minced and substitute olive oil for canola oil.