There's nothing quite like enjoying a beautiful lobster roll of lobster salad on a warm brioche bun. Enjoy the best of a Labor Day weekend vacation to Maine straight in your kitchen! Chef Tyler is a certified Mainer who has made thousands of lobster rolls and wanted to share this memorable experience with everyone!
Slice the chives and cover with a damp paper towel.
Peel the shallot and finely mince 1T, add it to the mixing bowl.
Add the egg yolks, vinegar, mustard, zest of 1 whole lemon, and a pinch of Balinese Truffle Salt to the bowl, whisk to combine.
Very slowly drizzle in the grapeseed oil while whisking to create the aioli.
Chop half of the Truffle Carpaccio and add it to the aioli, adjust the seasoning with Balinese Truffle Salt and a little lemon juice.
Add the lobster meat to a mixing bowl and add enough aioli as desired, reserve any extra aioli for future delicious recipes.
Heat the nonstick pan over medium heat, add the butter, and heat until foamy.
Add the brioche buns to the pan and toast both sides.
To plate, split the lobster salad evenly between the buns, top with the sliced chives.
Drizzle with a little lemon juice and enjoy!
Recipe Note
Want to take your dishes to next level with a step-by-step video instruction? We have on demand classes that feature dishes you never knew you could make at home. Click here! Interested in a private event with truffle shuffle? Click here to learn more.
