Lobster Roll with Lemon Aioli + Dill
Recipe courtesy of Lobster PEI
Directions
In a food processor, add egg, Dijon, lemon juice and 2 tsp lemon zest, pulse until smooth. With the food processor running, slowly stream in oil, scraping down the sides if needed. The mixture should be thick like mayonnaise. Season with salt.
In a small bowl combine butter and remaining lemon zest until thoroughly combined. Spread evenly onto the sides of each bun. Toast on a grill or frying pan on each side until golden brown, 1 - 2 minutes.
In a large bowl mix together celery, ¼ cup lemon aioli and lobster, toss to combine. Season with salt and pepper. Divide lobster filling evenly between buns. Top each bun with a lobster claw and garnish with dill. Serve with lemon wedges, if desired.
Store remaining aioli in the refrigerator for up to a week.
