by Sonali aka the Foodie Physician
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Sonali aka the Foodie Physician's Notes:
Expand2 cups cooked, diced lobster meat Ask a question about this ingredient
1/4 cup homemade lemon chive mayonnaise (or other good quality mayonnaise) Ask a question about this ingredient
3 tablespoons finely chopped celery Ask a question about this ingredient
Kosher salt and black pepper Ask a question about this ingredient
4 top split hot dog buns Ask a question about this ingredient
3 tablespoons unsalted butter, melted Ask a question about this ingredient
3 leaves Boston lettuce, sliced Ask a question about this ingredient
Mix the lobster, mayonnaise, and celery together in a bowl. Season the mixture with salt and pepper to taste.
Ask a question about this stepHeat a large skillet over medium heat. Brush the inner and outer surfaces of the buns with butter. Open the buns up and toast them in the skillet until golden brown on both sides.
Ask a question about this stepArrange some lettuce on each bun and top with equal portions of the lobster mixture. Serve immediately, preferably with a cold beer on the side!
Ask a question about this step1 room temperature egg yolk Ask a question about this ingredient
1 teaspoon dijon mustard Ask a question about this ingredient
1 1/2 teaspoon fresh lemon juice Ask a question about this ingredient
1/8 teaspoon kosher salt Ask a question about this ingredient
6 ounces canola or other neutral-flavored oil Ask a question about this ingredient
2 ounces extra virgin olive oil Ask a question about this ingredient
1 tablespoon water (optional) Ask a question about this ingredient
2 teaspoons chopped chives Ask a question about this ingredient
Place the egg yolk, mustard, lemon juice and salt in a large bowl and whisk together. Mix the canola and olive oils together in a measuring cup. While constantly whisking the egg mixture in the bowl, slowly pour the oil into the mixture, drop by drop, until an emulsion forms. Continue to whisk as you very slowly pour the oil into the bowl in a thin stream. If the mixture gets too thick, add the water to thin it out. Once about half of the oil is mixed in, you can pour the rest of the oil in a little faster. When all of the oil is in, you should have a smooth mixture with a consistency slightly looser than store bought mayonnaise. At this point, taste the mayonnaise and season it to taste with salt and more lemon juice if desired. Stir in the chives. Store any extra mayonnaise in an airtight container in the refrigerator for no more than a few days.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
