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The Crobster Roll

Prep Time
15 min
Yields
4 servings

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.)

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ingredients

Lemon-Truffle Aioli

4
eggs
1
tbsp lemon juice
1
tsp Dijon mustard
Salt and pepper, to taste
3
cups canola oil
1
tsp truffle oil
1
tbsp grainy mustard

Meat and Assembly

250
gram snow crab meat, cooked and chopped
250
gram lobster meat, cooked and chopped
¼
cup fresh dill, chopped
1
lemon, zested
4
buns
½
cup shredded lettuce
Side of pickles
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directions

Step 1

For the Lemon-Truffle Aioli, put the eggs, dijon mustard, salt & lemon juice in the food processor.

Step 2

Slowly add in the canola oil until it thickens.

Step 3

Add grainy mustard and truffle oil; pulse just enough to mix through.

Step 4

Season to taste with salt and pepper.

Step 5

For the meat and assembly, chop up the lobster and crab meat.

Step 6

Add lemon zest.

Step 7

Mix seafood with aioli, dill and lemon zest by hand. Season to taste.

Step 8

Butter and heat the bun in a hot pan, turning to get golden brown on each side.

Step 9

Add shredded lettuce and mix of lobster and snow crab meat into warmed bun.

Step 10

Serve with a side of house pickles.

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