Lobster Roll

1.Par-cook the lobster

Bring a large pot of water to a boil, then turn off the heat. Add the live lobsters and par-cook them for a few minutes so the meat does not overcook later.

2.Chill and break it down

Remove the lobsters from the pot and place them into an ice bath. Once cooled, break down the lobsters and remove the meat from the shells.

3.Chop and butter it up

Cut the lobster meat into smaller pieces. Melt butter in a pan, then add the lobster meat and gently warm it through.

4.Season the lobster

Add Old Bay, paprika, lemon butter garlic seasoning, fresh lemon juice, and chopped parsley. Toss gently until the lobster is evenly coated.

5.Toast the buns

Lightly toast the brioche buns until golden and warm.

6.Make the aioli

Simple Lemon Aioli for Lobster Rolls
(For about 1 lb of cooked lobster meat)

1/3 cup good mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon Dijon mustard
Just 1/4 clove for a milder flavor
1 teaspoon finely chopped chives
Pinch of sea salt
A few turns of black pepper

Mix everything together and let it sit for about 10 minutes before using.

7.Load. Roll. Feast.

Spread the aioli onto the toasted brioche buns, then generously fill each bun with the seasoned lobster meat. Finish with extra parsley or lemon, if desired, and serve immediately.