Classic Lobster Rolls With Lemon Aioli

By shauna

The key to this dish is how the cool lobster salad tucks into the warm, buttery toasted roll-summer simplicity at it's finest!

Ingredients

• 1/4 C. Mayonnaise
• 1 Stalk Celery, finely chopped
• 1 Tbsp. Freshly Squeezed Lemon Juice
• 1 Sm. Garlic Clove, minced
• 2 tsp. Dijon Mustard
• 1/2 tsp. Sea Salt
• Freshly Ground Black Pepper To Taste
• 2 C. Cooked Lobster Meat, roughly chopped
• 1 Tbsp. Butter (at room temp)
• 4 Top-Split New England Style Rolls
• Boston Lettuce, rinsed & patted dry
• Potato Chips
• Dill Pickle Spears

Preparation

Step 1

In a lg. bowl, mix together mayo, celery, lemon juice, garlic, mustard, salt & pepper to taste. Using a rubber spatula, gently mix in lobster till well coated. Refrigerate for at least 1 hr. Just before serving, heat a lg. skillet over med heat. Add 1/2 Tbsp. butter & melt till 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. Repeat with remaining butter & rolls. Line toasted buns with a lettuce leaf, then pile in lobster mixture. Serve with chips & a spear of dill pickle.