Touton Lobster Roll with Homemade Lemon Olive Oil Mayo
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
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings4- 6 large lobster rolls
AuthorBarry C. Parsons
Ingredients
2lbscooked dicedcold lobster
4-6large toutonsform them into a long oval shape before frying
For the Lemon Olive Oil Mayo
2large or extra large egg yolks
3/4teaspoonsalt
1teaspoonsugar
A pinch cayenne pepper
1tsplemon zestfinely chopped
1cupextra 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.