Lobster Rolls | Emeril Lagasse

Lobster roll connoisseurs know that they come in three styles: Maine, Connecticut, and New Englad. We’re partial to New England’s salad style, especially on hot summer days. So for your next picnic or cookout, try Emeril’s Lobster Salad with Crystal Hot Sauce Aioli on freshly baked Parker House Rolls. They were good enough to impress former New England Patriots cheerleader Kim Mello on a recent episode of Emeril Tailgates.
Lobster Salad with Crystal Hot Sauce Aioli on Parker House Rolls
4 to 6 Parker House Rolls, recipe follows
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup Crystal Aioli, or to taste
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt, or to taste
1/4 cup finely chopped celery
1 tablespoon minced shallot
1 tablespoon minced fresh tarragon leaves
1 tablespoon minced fresh parsley leaves
1 teaspoon chopped fresh chives
1 pound freshly cooked lobster tail and claw meat, cubed (from two 1 3/4-pound lobsters)
Old Bay Seasoning, to taste
Zapps Potato chips, for serving
Preheat the grill or a broiler.
Using a pastry brush, spread the inside and outside of each bun with the melted butter. Grill or broil the buns quickly to warm them through. Set the buns aside.
Combine the Aioli, lemon juice, and salt in a bowl, and mix well. Fold in the celery, shallot, tarragon, parsley, and chives along with the lobster meat. Place 1 bun on each plate, and divide the lobster salad evenly among the buns. Sprinkle with the Old Bay Seasoning.
Serve immediately, with potato chips alongside.
Yield: 4 servings
Crystal Aioli
1 large egg plus 1 egg yolk
1 1/2 tablespoons Crystal Hot Sauce
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 garlic clove, minced
1 cup canola oil
1/2 teaspoon Kosher salt
¼ teaspoon cayenne pepper
In a small food processor combine all ingredients except oil.
Pulse together, then slowly add oil while the processor is running until a thick emulsification forms. Taste and adjust the seasoning if necessary.
Makes about 1 ½ cups
Parker House Rolls
1 1/4 cups whole milk
1/2 cup plus 1/2 teaspoon sugar
1/2 cup (1 stick) plus 2 tablespoons butter
3 tablespoons nonfat dry milk
2 teaspoons kosher salt
4 teaspoons instant yeast (or 2 packages active dry yeast)
1/4 cup warm water (110 degrees F on an instant-read thermometer)
2 eggs, lightly beaten
5 ½ cups all-purpose flour*, plus more as needed and for rolling out
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@rogerpence]

Emeril is the king.

[@rchuyck]

Still an amazing chef. Started watching him on the Food Network close to 25 years ago, going to try out the Parker House rolls, need to fine some "fresh" lobster too in Minnesota! Thanks Chef!

[@LiveHappy-pr2qd]

That looks delicious🍴👏

[@wayned5872]

The bam man hitting it out of the park again

[@marciayoung8735]

I ate in one of his restaurants in New Orleans and it was amazing ❤

[@misstee101]

Yummy 😋 😊

[@dirtybeadsoff-roading4096]

BAM..!

[@LeonaFlowers1988]

I wanna meet him face to face & tell him that I have his bracelet from a friend who stole it from him & I want to return it to him cause I feel horrible keeping it

[@richj011]

Camera crew made sure they had the side view lol

[@jeffreyrichardson]

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