Courtesy of the Wall Street Journal, Odette Williams
Your fishmonger should carry cooked lobster meat; otherwise, it’s readily available online at GetMaineLobster.com and other sources. Making homemade mayo is simple, and you can’t compare the fresh flavor or silky consistency with store-bought. No food processor? Whisk it by hand. If you do, first emulsify the egg and oil, then add the lemon juice, finely chopped herbs, salt and pepper. The key is patience. Add the oil drip by drip while whisking your heart out. This will likely leave you with some extra mayo to use another time, never a bad thing.
INGREDIENTS:
- 9 tablespoons salted butter
- 1 large egg plus 1 large egg yolk
- ¼ cup lemon juice
- ¼ cup dill fronds, plus more for garnish
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- ⅓ cup neutral oil, such as grapeseed
- 1 pound cooked lobster meat, chopped into bite-size pieces, at room temperature
- 1 large baguette, cut into ¾-inch slices
PREPARATION:
- In a small saucepan over medium-low heat, gently brown butter until golden and nutty, 6-8 minutes. Set aside.
- Make the mayonnaise: In a blender or food processor, combine egg and yolk, lemon juice, dill, chives, salt and pepper. With the motor running, slowly drip in both oils, one at a time, in a steady stream until mixture emulsifies. It will thicken but still be loose.
- In a mixing bowl, toss together lobster, 4 tablespoons browned butter and enough mayonnaise to coat lobster generously. Taste, and adjust seasoning as needed.
- Grill, toast or broil baguette slices. While still warm, brush each slice with remaining brown butter. Spoon lobster mixture generously on top of each slice. Serve immediately.