Lobster Rolls

Foundations Referenced

• → Aioli (or use high-quality mayo as shortcut)
• → Maître d'Hôtel Butter

Ingredients

• 4 lobster tails (6–8 oz each), or 1.5 lbs cooked lobster meat
• 3 tbsp aioli or mayonnaise (→ foundation)
• 1 tbsp lemon juice
• 1 celery stalk, brunoise
• 1 tbsp chives, minced
• Pinch of cayenne
• Salt, white pepper
• 4 split-top hot dog buns (New England style)
• 2 tbsp maître d'hôtel butter (→ foundation), softened

Method

1. Cook lobster (if using tails): Bring salted water to a rolling boil. Add tails, cook 6–8 min until shells are red and meat is opaque (145°F). Plunge into ice bath. Remove meat, chop into 3/4" pieces.

2. Dress: Gently fold lobster with aioli, lemon juice, celery, chives, cayenne, salt, and pepper. Do not overdress — the lobster is the star.

3. Toast buns: Spread softened compound butter on the outside of each bun. Toast in a skillet over medium heat until golden on both sides.

4. Assemble: Fill buns generously with lobster salad.

What You're Learning

• Cooking shellfish: timing is everything (overcooked lobster = rubber)
• Ice bath to stop carryover cooking immediately
• Restraint: minimal dressing lets the ingredient shine
• Brunoise celery for texture without overwhelming
• Compound butter does double duty: flavors the bun and creates the golden crust