The Big Ketch: Chilled Lobster Roll

Main Lobster with Carrots, Celery and Meyer Lemon Aioli

Ingredients

Meyer Lemon Aioli
-2 Cups Mayonnaise
- Cup Carrots, Finely Diced
- Cup Meyer Lemon Juice
-2 Dashes Hot Sauce (Cholula)
-1 Teaspoon Kosher Salt
- Cup Basil, Chopped

Chilled Lobster Roll
-4 Brioche Buns
-Butter for Toasting
-1 LB. Maine Lobster Meat
- Cup Carrots, Finely Diced
- Cup Celery, Finely Diced
-4 Ounces Meyer Lemon Aioli (approximate)

Procedure

-In a food processor, combine all ingredients of the Meyer lemon aioli and puree until smooth, reserve for later use.
-Next, cut an insert down the center of the buns, going about halfway through. Toast either side of the buns in a skillet with melted butter, and set aside.
-Then, in a mixing bowl, fold together the lobster, Meyer lemon aioli, carrots and celery until well blended.
-Finally, stuff the buns with the chilled lobster, and serve.