Main Lobster Roll

by Jeff Mosher

Yield: 4 Lobster Rolls


Two 1 ¼ # Maine lobsters, live

Lobster Poaching Liquid
6 inch piece of kombu, dried seaweed
3 lemons, split
3 T black peppercorns
1 C dry white wine
3 gallons of water
½ C kosher salt

3 egg yolks
1 whole egg
1-pint grapeseed oil or other neutral oil
Juice of 2 lemons
1 t sriracha
¼ t salt

1 bunch of chives
1 bunch of tarragon
½ bunch of Italian parsley
24 nasturtium leaves
4 hot dog buns
2 oz unsalted butter
Salt and pepper to taste


Poaching the lobster: Add the water, wine, kombu, lemons, peppercorns, and salt to a large pot. Bring the liquid to a boil. Add the live lobsters and cook for 10 minutes. Transfer the lobsters to an ice bath and let cool for 10 minutes. Break the tail and claws with the knuckles attached off the body of the lobster. Cut through the top and bottom of the tail shell with scissors and peel away the shell. Remove the lobster tail meat. Separate the claws from the knuckles. Cut away the shell from the knuckles and remove the meat. Crack the shell on the claws with the back of a large chef’s knife. Cut along the long back edge of the claw shell and pull away the shell. Grasping the meat of the bottom part of the claw gently wiggle and pull the claw meat out of the top part of the shell, making sure to leave behind the cartilage in the claw. Store all the lobster meat on ice in the refrigerator until ready to use. It is best used in 24 hours.

Combine the egg yolk, whole, egg, lemon juice, sriracha, and a pinch of salt in a mixing bowl or food processor. Mix for 1 minute in the food processor or a couple of minutes with a whisk if doing by hand. Slowly drizzle in the grapeseed oil. An emulsion will form, as it becomes emulsified you can start adding the oil faster. If it becomes too thick add a few drops of water. Taste and adjust seasoning, adding more salt, lemon, or sriracha as desired.

Clean and chop the chives, parsley, and tarragon. Brush the hot dog buns with the butter and griddle in a heavy bottom pan until nicely toasted.

Cut the lobster meat into 1-inch chunks and toss with a few tablespoons of the aioli and the chopped herbs. Add additional lemon juice or sriracha as desired. Divide the lobster salad between the 4 hot dog buns and garnish with the nasturtium leave or baby arugula. I like the peppery element of the nasturtiums or arugula with the lobster roll. Bon Appétit!

Chef’s Wine Note: The 2017 I Block Fumé Blanc is fresh and bright, with citrus, green apple, and pear notes. It is a great match for the luxurious flavor of this lobster roll, which is perked up by the lemon, herbs, and sriracha. The toasted bun adds a level of texture and richness that, along with the sweet and rich lobster, makes this pairing truly decadent.

Watch Executive Chef Jeff Mosher's video about his recipe and pairing.

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