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.
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.
Like this Touton Lobster Roll recipe?
- 2 lbs cooked diced cold lobster
- 4-6 large toutons form them into a long oval shape before frying
- 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
- chopped fresh dill or tarragon
- minced shallots
- diced tomato or celery
- finely diced sweet red pepper
- diced avocado
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.
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.