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Lobster Rolls with Saffron Aioli ft. J&R Seafood Market

(SERVES ROUGHLY 8)

SAFFRON AIOLI (MAKES ABOUT 1.5 CUPS):

• 2 tablespoons fresh lemon juice

• 2 tablespoon water (add more as needed to help loosen the aioli mixture)

• 1 teaspoon lemon zest

• 2 room temperature egg yolks

• 1/2 teaspoon sea salt

• 1.25 cups avocado oil or light, neutral-flavored olive oil

• 1 clove garlic

• 1 tsp dried dill

• pinch of saffron threads

1. Allow the saffron to bloom in the lemon juice and water.

2. When ready, all ingredients to a jar and use an immersion blender to process until smooth and consistent. Set aside until ready to use for the next steps.

LOBSTER SALAD:

• 2 lbs. cooked lobster meat (preferably claws and knuckles, as other pieces can be tougher)

• 1/3 cup unsalted, melted butter

• 1/2 cup shallots, finely diced

• 1/2 cup celery, finely diced

• 2 tablespoons chives, finely sliced

• 1-2 tablespoon fresh dill, chopped (to preference)

• 1-1.5 cups saffron aioli (more or less to preference)

• 1/2 teaspoon cracked black pepper

1. Combine all ingredients and salt and pepper to taste. Adjust amount of aioli as needed.

2. Cover and place in the fridge to chill for at least 1 hour, or enough time to help the flavors marry.

ASSEMBLY:

• 8 Split top brioche hot dog buns

• 1/2 cup unsalted butter for pan toasting

• 8 romaine lettuce leaves (to separate the salad from the buns so it stays crisp and makes a barrier for the juices (optional)

• Lobster Salad

• Microgreens (optional, for garnish)

• Lemon wedges for serving (optional)

1. Trim the sides of the brioche buns so it has flat sides for pan toasting.

2. Using a large skillet, bring to medium heat and add 1-2 tablespoons of butter at a time. Take the brioche rolls and gently swirl each side into the melted butter and repeat with however many you can fit into the pan (giving enough space to avoid steaming). When the sides are golden brown, flip and repeat with all.

3. When ready, layer lettuce into each bun and divide and scoop the lobster salad on top. Garnish with Microgreens (optional) and serve alongside lemon wedges. Enjoy!

For more delicious recipes (or more authentic, classic New England/ Connecticut Style Warm Butter Lobster Rolls) to create or pair alongside, visit the Kitchen Journal.