A recipe from the story Setting Day.
- Egg 1 large, room temperature
- Dijon Mustard 1 Tbs
- Fresh Lemon Juice 1 Tbs
- Lemon Zest 1 Tbs, divided
- Canola Oil 1 cup
- Salted Butter 1 Tbs, room temperature
- Split-Top Brioche Hot Dog Buns 4
- Celery 1 stalk, small dice
- Cooked Lobster 4 lbs, shelled, chopped (keep claws intact)
- Freshly Ground Black Pepper
- Dill roughly chopped, 2 Tbs
- Lemon Wedges for serving
- In a food processor, add egg, Dijon, lemon juice and 2 tsp lemon zest. Pulse until smooth. With the food processor running, slowly stream in oil, scraping down the sides if needed. The lemon aioli mixture should be thick like mayonnaise. Season with salt.
- In a small bowl, combine butter and remaining lemon zest until thoroughly combined. Spread evenly onto the sides of each bun. Toast on a grill or frying pan on each side until golden brown, 1–2 minutes.
- In a large bowl, mix together celery, ¼ cup lemon aioli and lobster; toss to combine. Season with salt and pepper.
- Divide lobster filling evenly between buns. Top each bun with a lobster claw and garnish with dill. Serve with lemon wedges, if desired.
Chef ’s tip: Store remaining aioli in the refrigerator for up to a week.
Recipe excerpted from Canada’s Food Island: A Collection of Stories and Recipes from Prince Edward Island by Farmers and Fishers of Prince Edward Island. Photography by Stephen Harris. Stories and captions by Stuart Hickox. Copyright © 2022 by Lobster Fishers of PEI.