Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: No need to travel to New England for its quintessential summer food.
WHO: Sonali aka The Foodie Physician is a culinary school grad and emergency medicine physician in New York City.
WHAT: A classic New England seafood shack lobster roll, made in your own kitchen.
HOW: Make a lemony, herby mayonnaise, then fold it into diced lobster and celery. Spoon it into lettuce-lined, buttery, toasty buns. Garnish with more mayo, if desired.
WHY WE LOVE IT: We love that Sonali tackles the quintessential New England summer food -- that, now, can be enjoyed far outside the northeast. The homemade mayo is a great touch -- but, in a pinch, good-quality store-bought mayo can be used in its place.
2 cups cooked, diced lobster meat
1/4 cup homemade lemon chive mayonnaise (or other good quality mayonnaise)
3 tablespoons finely chopped celery
Kosher salt and black pepper
4 top split hot dog buns
3 tablespoons unsalted butter, melted
3 leaves Boston lettuce, sliced
Lemon Chive Mayonnaise
1 room temperature egg yolk
1 teaspoon dijon mustard
1 1/2 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
6 ounces canola or other neutral-flavored oil
2 ounces extra virgin olive oil
1 tablespoon water (optional)
2 teaspoons chopped chives
Photo by James Ransom