2 rolls

20 minutes

0 minutes

1 large egg

15 mL (1 tbsp.) Dijon mustard

30 mL (2 tbsp.) fresh lemon juice (or more, to taste)

1 cup Quebec canola oil

Quebec hot sauce, to taste

250 mL (1 cup) cooked lobster meat, cut into large pieces

60ml (1/4 cup) of the reserved homemade mayonnaise

60ml (¼ cup) celery stalk, finely chopped

15ml (1 tablespoon) fresh chives, chopped

Zest of ½ lemon (or more, to taste)

Lemon juice, to taste

2.5ml (1/2 tsp.) Sambal Oelek from Cuisine Wilfred

Quebec salted butter, softened

2 good quality hot dog buns

Boston lettuce leaves

1
Homemade mayonnaise: In a bowl, mix the egg and mustard. Season with salt and freshly ground pepper. Stream in the oil while whisking to create an emulsion. When the mayonnaise is well mixed, add the 2 tbsp. of lemon juice and hot sauce to taste. Mix well. Set aside.
2
In a bowl, combine lobster meat, homemade mayonnaise, chopped celery, fresh chives, lemon zest and juice, and sambal oelek. Taste and adjust seasoning (lemon juice, hot sauce, salt and pepper). Set aside.
3
Spread hot dog buns with butter on both sides. In a non-stick skillet over medium-high heat, brown the buns on each side until golden brown and crispy.
4
Top buns with Boston lettuce leaf, then lobster mixture. Serve immediately.

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Gaspésie Lobster Rolls

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