Live Chef Demonstrations

Lobster Rolls with Garlic Aioli

Contributed by Joe Holmes

Yield: 6 servings

Ingredients

6 rolls
2 pounds raw lobster meat
1 cup garlic aioli
1 1/2 cups lamb’s lettuce (washed, picked of large stems)
1 cup purslane (washed, picked of stems)
2 heirloom tomatoes
2 lbs. butter (reserve 1 cup)
4 heads of garlic

Method

1. Slice the garlic heads in half.  In a pan over medium heat, cook the garlic in the butter.  Cook for 10 minutes or until brown. 

2. Remove the garlic and save for the aioli.  Add in the lobster and cook over low heat until just done.  Set aside.

3. Open the rolls and brush the inside with the garlic aioli.  Slice the tomato ¼ thick.  On each roll place a slice of tomato, lambs lettuce, and purslane.

4. Drain the cooked lobster meat on towels.  Place a half cup on each roll.  Heat a saute pan over medium heat.  Assemble the rolls with tops and bottoms.  Brush the outsides with the reserved butter.  Saute until brown. 

5. Serve with Garlic fries with extra aioli to dip!