Ingredients

CHIPOTLE MAYO

1 piece chipotle pepper in adobo

1 egg yolk

½ tbsp. lemon juice

1/8 cup water

1 cup canola oil

SLAW

1/8 of a head Napa cabbage, shredded

1/8 of a head read cabbage, shredded

1 small carrot, julienned

LEMON VINAIGRETTE

2 tbsp. lemon juice

1 tbsp. white wine vinegar

½ shallot, minced

6 tbsp. canola oil

FOR THE ROLL

2 New England style lobster rolls

½ tsp. chopped tarragon

½ tsp. minced shallot

4 oz. cleaned, chopped, fresh Main lobster meat

¼ cup of the mixed slaw

2 tbsp. chipotle mayo

1 tbsp. honey

2 tbsp. lemon vinaigrette

pinch of salt

Preparation

MAYO:

  1. In a blender, combine chipotle, egg, lemon juice, and water, blend till smooth
  2. Slowly add oil on medium speed
  3. Adjust seasoning

SLAW AND VIN:

  1. Combine first lemon juice, white wine vinegar and shallots
  2. Slowly emulsify oil with a blender
  3. Adjust seasoning

ROLL:

  1. Butter the cut ends of the roll and griddle till golden brown
  2. Mix the slaw with the chipotle mayo, honey and salt
  3. Mix the lobster with shallot, tarragon, lemon vinaigrette and salt
  4. Slice open the griddle bun, making sure not to slice all the way through
  5. Fill with the slaw first and place the lobster mix on top