LOBSTER ROLL RECIPE WITH MAYONNAISE ON BRIOCHE BUNS INGREDIENTS FOR THE COURT BOUILLON: 6 sprigs of fresh thyme 4 ounces of unsalted butter 4 smashed garlic cloves ½ peeled and sliced yellow onion juice of 1 lemon and the lemon body 4 cups of cold water ½ bottle of chardonnay 3 tablespoons of Kosher salt 1 teaspoon of ground black pepper 1 ½ pounds of raw lobster tail meat, shell removed
FOR THE SALAD: cup of mayonnaise 3 stalks of small diced celery ½ peeled and small diced small yellow onion 1 small diced Kosher Dill pickle 1 tablespoon of chopped capers 1 tablespoon of chopped fresh tarragon 1 tablespoon of chopped fresh chives Kosher salt and fresh cracked pepper to taste 10 toasted brioche slider buns 1/3
INSTRUCTIONS In a large pot bring all of the ingredients except for the lobster to a simmer. Turn the heat to low. Add in the lobster tails and cook for 3 to 6 minutes or just until finished. Remove the ingredients from the liquid and chill until completely cool. Slice the cooled lobster or large dice it and add it to a bowl along with the mayonnaise, celery, onion, pickle, capers, tarragon, chives, salt and pepper and mix until combine. Evenly distribute the lobster bound salad to 10 toasted brioche slider rolls.
