Here in New York, the weather is finally starting to warm up and our thoughts are wandering to sunny beaches and dockside escapades. With that in mind, what better summer treat is there than a hefty lobster roll made with healthy amounts of butter and mayo? (Yes, I realize that lobster rolls are typically made with either mayo (Maine) or butter (Connecticut), but here in Brooklyn, I’ve decided it’s ok to use both.) For an added dash of sophistication, I added some truffle oil to the mayo, but you can leave this out if it’s not on hand. You could also use store-bought mayo, but homemade mayo is SO much better in flavor and not difficult to do, so if you’ve never tried it, here’s your chance.
For the lobster meat, you can either boil a whole lobster and remove the meat from the shell, or use pre-shelled lobster meat. I’m lucky to have frozen shelled lobster meat on hand from work, which is perfect for lobster salads, bouillabaisse, lobster mac & cheese, and of course, lobster rolls. If you have the ingredients ready, lobster rolls come together in a matter of minutes, so there’s plenty of time for you to grab a cold drink with your other hand and enjoy the sunset.
Truffle Lobster Rolls
Yield: 8 lobster rolls, enough for you and your 5 new best friends
1 egg yolk
1/2 t Dijon mustard
150 ml oil (neutral)
1 t truffle oil (to taste, optional)
lemon juice (to taste)
2 lbs lobster meat (cooked, drained, roughly shredded with some large pieces remaining)
8 split-top buns (we like these)
1 stalk celery, diced
salt and pepper
3 T butter, melted
Make mayo by whisking the yolk and mustard together, then add the oil in a slow, steady stream while whisking steadily. The oil should be incorporated into the mixture gradually to create a strong emulsification. Add the truffle oil and plenty of salt and lemon juice to taste. Mayo can be done ahead of time and refrigerated for up to one week until use.
To make the lobster roll filling, drain the lobster meat in a colander to make sure it is relatively dry. In a large mixing bowl, combine the lobster meat, celery, 2 T melted butter and mayo, then season with salt and pepper. Brush the remaining butter onto the insides, tops and exterior of the buns and toast in a toaster oven or warm in an oven at 350 F for 5 minutes. Scoop the lobster filling into the bun, serve with chips, pickle spears, a lemon wedge and/or beer.