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