Adapted from Stir: Mixing It Up in the Italian Tradition

“I like a very classic lobster roll: lobster and mayo on a hot dog bun. I always start with freshly cooked lobster cut into substantially sized yet easy-to-eat pieces. I add a little celery but mince it very finely, as I think a lot of people (including me!) get put off by too much crunch. We serve these lobster rolls at B&G Oysters with fries and house-made coleslaw and pickles.

You can use this same lobster salad recipe to make our signature lobster BLT. Simply toast ciabatta rolls instead of hot dog rolls, and top the salad with a few slices of crispy bacon (preferably Niman Ranch applewood-smoked bacon), and confit tomatoes. Serve the lobster BLT with homemade potato chips.”

—Chef Barbara Lynch

Serves 4

Ingredients
4 whole lobsters, each about 1¼ lbs
1 cup lemon aioli (or 1 cup mayonnaise with 1 tsp lemon juice)
½ cup celery, peeled and finely minced
Kosher salt and freshly ground black pepper to taste
4 top-split hot dog rolls
4 tbs unsalted butter, softened
1 tbs finely chopped chives (optional)

Method
Bring a large pot of water to a boil and fill a clean sink or large bowl with ice water. Cook the lobsters, covered, in the large pot of boiling water for about 10 minutes. Remove the lobsters from the boiling water, and plunge them into the ice water to halt the cooking.

Remove all of the meat from the tail, knuckle and claw and cut into generous bitesize pieces. Gently toss the lobster meat with the Lemon Aioli and celery. Season to taste with salt and pepper, and refrigerate until ready to serve.

To serve, cut the inside of the hot dog rolls on each side at an angle to make a wider roll. Butter the hot dog rolls on the outside, and toast them on a griddle or skillet until nicely golden brown.

Taste the lobster salad again to see if it needs more seasoning (cold foods often do), and divide the lobster salad among the four rolls, overstuffing them. Garnish the lobster with chives, if you’d like.

Lemon Aioli
2 large egg yolks
3 tbs fresh lemon juice, divided into 1 tsp and 2 tsp
1 tsp Dijon mustard
Kosher salt and freshly ground black pepper
1 cup mild-tasting olive or other neutral oil

In a medium bowl, whisk the egg yolks, 1 teaspoon of lemon juice, Dijon mustard, 1 teaspoon salt, and ½ teaspoon pepper until combined. Slowly drizzle in the oil while whisking nonstop until the mixture begins to emulsify. As the mixture thickens, whisk in remaining lemon juice and continue to whisk in the oil until the mixture achieves a thick, mayonnaise-like consistency.

Or make the aioli in a food processor, combining all the ingredients except the oil and 2 teaspoons of lemon juice. With the motor running slowly, add the oil and lemon juice, processing until thickened.

1. Mise En Place

2. COOK LOBSTERS, AND THEN PUT THEM IN ICE WATER

3. REMOVE ALL OF THE MEAT

4. TOSS THE LOBSTER MEAT WITH THE LEMON AIOLI

5. BUTTER AND TOAST THE HOT DOG ROLLS

6. STUFF THE ROLLS, AND GARNISH THE LOBSTER