August 4, 2015
Classic Lobster Rolls with Lemon Aioli
The best classic summer recipes, without a doubt, always involve some sort of seafood ingredient. The key to this delicious dish is how the cool lobster salad tucks into the warm, buttery toasted roll — summer simplicity at its finest.
Yield: Serves 4
- In a large bowl, mix together mayo, celery, lemon juice, garlic, mustard, salt and pepper to taste. Using a rubber spatula, gently mix in lobster until well coated. Refrigerate for at least 1 hour.
- Just before serving, heat a large skillet over medium heat. Add 1⁄2 tbsp butter and melt until it foams. Working with 2 rolls at a time, add to skillet with the insides down, pressing with spatula to get them extra crispy.
- Flip rolls to toast exterior in the same manner as above. Repeat with remaining butter and rolls.
- Line toasted buns with a lettuce leaf, then pile in lobster mixture. Serve with chips and a spear of dill pickle.