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Ingredients
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Lobster filling
Aioli
Rolls & finishing
Method
Aioli
- 1
Make quick garlic aioli
In a small bowl, combine 1/2 cup mayonnaise, grated garlic clove, 1/2 tsp Dijon mustard, 1 tsp lemon juice and 1 tsp extra-virgin olive oil. Whisk until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper, taste and adjust. Refrigerate while you prepare the rest.
Lobster filling
- 2
- 3
Add aromatics
Finely mince celery (about 2 tablespoons) and snip chives. Add them to the bowl with 1 tablespoon fresh lemon juice, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Gently fold ingredients together 6–8 times so lobster chunks remain intact and avocado mixes without turning to mush.
- 4
Dress with aioli
Add about 3 tablespoons of the prepared aioli to the lobster-avocado mixture and gently fold until evenly coated. Taste and add more aioli, lemon juice, salt or pepper if needed. The filling should be moist but not swimming in sauce.
Rolls & finishing
- 5
Toast buns
Heat a large nonstick skillet over medium heat. Spread about 1/2 tablespoon butter on the outside of each bun and 1/2 tablespoon on the cut interior surfaces (total 2 tbsp). Place buns cut-side down in the skillet and toast until golden brown, 1–2 minutes. Reduce heat if browning too quickly.
- 6
Assemble rolls
Open each toasted bun and spread 1/2–1 tablespoon of reserved aioli on the interior surfaces. Divide the lobster-avocado filling evenly among the 4 buns (about 2.5 oz lobster per roll). Top each with a few microgreens or chopped parsley if using, and squeeze a lemon wedge over each roll just before serving.
- 7
Serve
Serve immediately while buns are warm and toasted. Provide extra lemon wedges and extra aioli on the side.