Lobster Roll with Lemon Aioli + Dill
- 1 large egg, room temperature
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp lemon zest, divided
- 1/4 tsp salt
- 1 cup canola oil
- 1 tbsp butter, room temperature
- 4lbs PEI lobster, shelled, chopped (claws intact). Salt and pepper to taste
- 1 celery stalk, small dice
- 4 split-top hot dog buns
- 2 tbsp fresh dill, chopped
In a food processor, add egg and mix for
30 seconds. Add mustard, lemon juice,
2 tsp lemon zest and salt. Pulse until
smooth. With the food processor turned
on, slowly stream in the oil, scraping down
the bowl at the end. The mixture should
be thick like mayonnaise. Taste for
seasoning, adding more salt and lemon
In a small bowl, mix together butter and
remaining lemon zest. Spread evenly on
the sides of each bun. Toast on a grill or
frying pan on each side until toasted.
In a large bowl, add celery and ¼ cup
lemon aioli to chopped lobster and toss
to combine, seasoning with salt and
pepper to taste.
Fill each bun evenly with lobster mixture,
topping with a claw and garnish with dill.
Chef ’s tip: Store remaining aioli in a
mason jar in your fridge for up to a week.