Touton Lobster Roll with Homemade Lemon Olive Oil Mayo – a new take on this classic using traditional Newfoundland favourite, toutons to serve as the rolls.
Touton Lobster Roll
This photo got a lot of oohs and ahhs when I posted it to Facebook and Twitter yesterday. This is a distinctly Newfoundland twist on a lobster roll, made on a traditional touton instead of a baked roll for a delicious contrast between the sweet, tender lobster and the crusty, chewy touton. Just delicious.
Don’t know toutons? Learn all about how to make this traditional Newfoundland favorite here.
Touton Lobster Roll
Like this Touton Lobster Roll recipe?
You’ll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Fish & Seafood Category.
Touton Lobster Roll with Homemade Lemon Olive Oil Mayo
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Touton Lobster Roll with Homemade Lemon Olive Oil Mayo - a new take on this classic using traditional Newfoundland favourite, toutons to serve as the rolls.
Course:
Seafood
Cuisine:
Newfoundland Inspired
Servings: 4 - 6 large lobster rolls
Ingredients
- 2 lbs cooked diced cold lobster
- 4-6 large toutons form them into a long oval shape before frying
For the Lemon Olive Oil Mayo
- 2 large or extra large egg yolks
- 3/4 teaspoon salt
- 1 teaspoon sugar
- A pinch cayenne pepper
- 1 tsp lemon zest finely chopped
- 1 cup extra virgin olive oil
- Juice of one large lemon
Optional additions to make a lobster salad filling, use any of these:
- chopped fresh dill or tarragon
- minced shallots
- diced tomato or celery
- finely diced sweet red pepper
- diced avocado
Instructions
-
I always prefer to leave lobster plain in a lobster roll with a drizzle of the mayo but feel free to toss the lobster in the mayo along with anything else you think you'd like to compliment the lobster in whatever combination you like. Some good suggestions are: chopped fresh dill or tarragon, minced shallots, diced tomato or celery, finely diced sweet red pepper, diced avocado.
To prepare the Lemon Olive Oil Mayo
-
In a blender or food processor combine the egg yolks, salt, cayenne pepper and lemon zest until thick and pale in color.
-
Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream.
-
This will produce a thick mayonnaise. If you want it thinner, just use a little less olive oil and stop adding it when the mayo is at your desired consistency. You can add a tsp of fresh chopped dill or tarragon to the mayo if desired.