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Connecticut-Style Lobster Roll with Red Jalapeño Aioli

Adapted from Serious Eats and Manny Hinojosa

For the Lobster Roll:
    • 4, 1 – 1 1/2 lb. lobsters cooked, roughly chopped
    • 1 stick butter, divided
    • 1 tsp. salt
    • 8 top-split hot dog buns
    • 2 tbsp. chopped chives
    • Salt
    • Pepper
For the Red Jalapeño Aioli:
    • 1 tsp. The Perfect Purée Red Jalapeño Puree, thawed
    • 1 cup mayonnaise
    • 1 tsp. finely chopped cilantro
    • 1 garlic clove, minced
    • 2 tsp. fresh lemon juice
    • Pinch of salt and pepper
Method for Red Jalapeño Aioli:
1. Whisk mayonnaise with cilantro, garlic, lemon juice, and The Perfect Purée Red Jalapeño Puree. Season with salt and pepper; chill until ready to serve.
Method for the Lobster Roll:
1. Melt 1 tablespoon of butter in a skillet and coat the bottom. Toast the hot dog buns until golden brown.
2. Remove the buns from pan and add the remaining butter, on low heat.
3. Once the butter has melted, add the lobster and fully coat it in butter.
4. Once the lobster is warm, approximately 3 – 4 minutes, season with salt and pepper.
5. Fill the buns with the lobster meat and garnish with chives and Red Jalapeño Aioli.