Lobster rolls are a summer tradition on the Eastern Seaboard of the US. Here’s my version of the classic, enlivened with the fresh flavors of jalapeño chile and lime, which I think complement the rich lobster meat beautifully. If you can’t find lobster at a reasonable price, this dish is also great with crab or rock shrimp.
The mayonnaise recipe will make more than you need –but you’ll be glad because it’s delicious on burgers, grilled or fried fish, or as a dip for fresh vegetables.
(Serves 4-6 as an appetizer.)
For the lobster rolls:
About 1/2 pound (250g) lobster meat
3 scallions, chopped finely (white and light green parts)
About 1 tablespoon chopped chives, plus more to garnish
2 large celery ribs, chopped finely
About 2/3 cup (160ml) jalapeño lime mayonnaise
1 baguette, sliced diagonally
For the jalapeño lime mayonnaise:
1 egg and 2 egg yolks, at room temperature
1 1/2 cups (360ml) sunflower or another neutral-tasting oil
1/2 cup (120ml) best quality olive oil
1 large jalapeño chile
salt to taste
1. Grate the zest of 2 limes (green part only) with a microplane grater. Squeeze the juice from the limes and reserve. Remove the stem, seeds and ribs of the chile and chop it.
2. Put the egg and egg yolks in the bowl of a food processor fitted with the blade attachment. Process for 1 minute. With the motor running, add 1 teaspoon of lime juice and ½ teaspoon of salt and process for another half minute.
3. With the motor running, add the oil very slowly in a stream of droplets. (It helps to do this using a teaspoon at first to control the flow.) After you’ve added about half the oil, the sauce should be very thick.
4. To this thick sauce, add about half the remaining lime juice. Process and, with the motor running, continue to slowly add the rest of the oil in a thin stream.
5. Add the chopped jalapeno and process until the sauce is smooth with just small green flecks of chile. Taste and season with salt and more lime juice, if necessary. (Depending on the juiciness of your limes, you may need to squeeze the third lime.) If the mayonnaise is still too thick, thin it with a few teaspoons of water.
6. Mix together the lobster, scallions, celery, chives and jalapeño lime mayonnaise. Season with additional salt, if necessary. the lobster salad will keep refrigerated for about two days. When you’re ready to eat, spoon the salad onto the baguette slices, garnish with a few bits of chive, and serve immediately.