It’s more than a simple sandwich, it’s a heavenly creation chock-full of tender lobster meat and succulent snow crab, dressed in truffle aioli, mustard seed, and dill. (Courtesy of Renee Lavallee.)
Meat and Assembly
For the Lemon-Truffle Aioli, put the eggs, dijon mustard, salt & lemon juice in the food processor.
Slowly add in the canola oil until it thickens.
Add grainy mustard and truffle oil; pulse just enough to mix through.
Season to taste with salt and pepper.
For the meat and assembly, chop up the lobster and crab meat.
Add lemon zest.
Mix seafood with aioli, dill and lemon zest by hand. Season to taste.
Butter and heat the bun in a hot pan, turning to get golden brown on each side.
Add shredded lettuce and mix of lobster and snow crab meat into warmed bun.
Serve with a side of house pickles.