Lobster Roll with Citrus Aioli
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
1
20 minutes
Prep time
10 minutes
Marinade/Proof time
5 minutes
Cook time
5 minutes
This Lobster Roll with Citrus Aioli is inspired by New England seafood shacks where fresh lobster rolls are a beloved staple. The combination of fresh, sweet lobster with a zesty aioli adds a modern twist, enhancing the flavor profile without overpowering the dish's natural seafood essence. Inspired by culinary greats focusing on freshness and simplicity, this recipe enriches classic techniques with contemporary touches such as emulsion techniques to elevate the eating experience.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1 large lobster tail (cooked, shelled, and roughly chopped)
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1 large egg yolk (at room temperature)
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90 milliliters olive oil (extra virgin)
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15 milliliters lemon juice (freshly squeezed)
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1 teaspoon lime zest (finely grated)
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1 teaspoon orange zest (finely grated)
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to taste pinch salt
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1 large brioche roll
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10 grams butter (softened)
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1 tablespoon chives (finely chopped for garnish)
Instructions
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1.
Cook Lobster Tail:
Bring a large pot of salted water to a rolling boil. Add the lobster tail and cook for 5 minutes until the meat is opaque and firm. Remove from water and allow to cool slightly before shelling and chopping into bite-sized pieces. Reserve the meat.
Ensure the lobster reaches an internal temperature of at least 60°C before removing from the pot.
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2.
Prepare Citrus Aioli:
In a mixing bowl, whisk the egg yolk until smooth. Gradually drizzle in the olive oil while continuously whisking until the mixture emulsifies and thickens. Stir in the lemon juice, lime zest, orange zest, and salt, mixing until well combined. Adjust seasoning to taste.
Ensure the olive oil is added slowly to maintain the emulsion; if it splits, start with a fresh yolk and a spoonful of the broken aioli and whisk it back together gradually.
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3.
Butter and Toast Brioche Roll:
Spread softened butter evenly on the exterior of the brioche roll. In a frying pan over medium heat, toast the brioche roll until golden brown and crispy on the outside, about 2-3 minutes per side. Set aside.
Monitor the heat to prevent burning; adjust to low if necessary, and flip carefully with a spatula.
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4.
Assemble the Lobster Roll:
In a bowl, mix the chopped lobster meat with a generous amount of the citrus aioli until well coated. Place the aioli lobster mixture into the toasted brioche roll. Garnish with finely chopped chives before serving.
Make sure the lobster is not overly mixed; aim for chunks for better texture.
Tips and Variations
- To make a spicier aioli, add a pinch of cayenne pepper or a dash of sriracha to the mixture.
- For added crunch, serve with thinly sliced pickles or capers alongside the lobster roll.
- Brioche rolls can be substituted with a gluten-free roll for a gluten-free option.
Equipment Required
Suggested Pairings
Sides
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The sweetness of the fries complements the rich lobster flavor.
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A crunchy, tangy coleslaw adds a refreshing contrast to the rich aioli and lobster.
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The smoky, charred flavour enhances the seafood experience.
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Adding a salty crunch that pairs nicely with the lobster roll.
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A light salad with a citrus vinaigrette balances the richness of the lobster dish.
Drinks
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A buttery white wine that complements the sweet lobster meat and citrus aioli.
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Crisp and refreshing, it cleanses the palate excellently.
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The citrus echo with a refreshing zing pairs beautifully with the dish.
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Offers a hoppy balance to the richness of the lobster.
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The spice and sweetness provide a nice contrast to the lobster roll's flavours.
Other Food Dishes
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A refreshing starter that keeps with the light summer theme.
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A zesty dessert that echoes the citrus notes in the aioli.
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A rich, creamy soup that elicits the flavours of the lobster in a warming texture.
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The smooth, sweet custard with a crunchy top offers great textural balance.
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A palate-cleansing dessert that refreshes the taste buds after rich seafood.