Makes 4 large or 8 smalls
- 4 split-top white rolls
- 2 lb cooked lobster meat (from 7 or 8 lobsters)
- 4 tbsp salted butter
- 4 leaves lettuce (romaine, butter or leaf lettuce are all great!)
- For the mayo:
- 1 egg at room temperature
- ¾ cup vegetable oil
- 1 Tbsp Dijon mustard
- 1 lemon, juice and zest
- Salt and pepper to taste
- ¼ cup chopped chives
Directions:
Make the mayo: combine the egg, Dijon and a pinch of salt in the bowl of a food processor and blend until foamy and pale. Add oil, a few drops at a time, then the rest in a slow steady stream until it is fully incorporated. Add lemon juice and zest and blend again, then stir in chives and season to taste with salt and pepper. Cover and refrigerate until ready to use. Note: You can also use a bowl and whisk for this recipe!