INGREDIENTS
| 1 lb. whole lobsters |
2
|
| lemon juice |
1 tsp.
|
| Salt & pepper to taste | |
| lemon aioli (recipe follows) |
1 cup
|
| butter |
2 Tbsp.
|
| rolls, sausage-size |
4
|
| cured egg yolks (recipe follows) |
4
|
LEMON AIOLI
| mayonnaise |
1 cup
|
| lemon juice |
1 tsp.
|
| white pepper |
1/2 tsp.
|
CURED EGG YOLKS
| Salt, as needed | |
| Granulated sugar, as needed | |
| large egg yolks |
4
|
DIRECTIONS
- To cook lobster, FILL large pot with water and BRING to boil. DROP lobsters in and COOK until internal temperature of 145° F, about seven minutes. REMOVE and allow to cool without rinsing.
- Once cool, EXTRACT meat by twisting off tail and cutting down middle. Then with back of knife, CRACK open claws, and EXTRACT meat.
- CHOP all meat in equal size pieces, approximately ½-inch cubes. SEASON with salt, pepper, and lemon juice. ADD just enough aioli to coat.
- In nonstick pan, MELT butter and PLACE buns topside down. COOK until brown (like grilled cheese).
- To plate, generously FILL each roll with lobster salad, then GRATE generous amount of cured egg yolk over top.
LEMON AIOLI
- COMBINE all ingredients.
CURED EGG YOLKS
- MIX together equal parts salt and sugar to fill a shallow pan about one-inch deep.
- Completely COVER raw yolks in salt/sugar mixture. Tightly WRAP dish with plastic wrap. CHILL for 4 days.
- PREHEAT oven to 150° F. BRUSH salt/sugar mixture off each yolk. Carefully RINSE under cold water to remove any remaining salt/sugar adhering to yolks. (Yolks will be semi-firm, bright, and translucent). Gently PAT yolks dry with paper towels.
- PLACE yolks on lightly greased wire rack. BAKE for 1½ to 2 hours. COOL completely, PLACE in airtight container, and REFRIGERATE. USE within one month. If moisture accumulates inside container, DISCARD yolks.
OFF-PREMISE PLATING
- PLACE roll in paper boat. COVER with non-cling, plastic sheet to protect fillings.
- Then PLACE in container with cover, tall enough to fit one or multiple rolls.