Lobster Roll with Gochujang-Lemon Aioli

Lobster Roll with Gochujang-Lemon Aioli

Lobster Roll with Gochujang-Lemon Aioli
Servings
4
Servings
4
Lobster Roll with Gochujang-Lemon Aioli
Servings
4
Servings
4
Ingredients
For the lobster cooking liquid:
For the gochujang-lemon aioli:
For the lobster salad:
For serving:
Servings:
Units:
Instructions
For the lobster cooking liquid:
  1. Heat the water, thyme, sea salt and lemon juice to a rolling boil in a large saucepot over high heat. Plunge the lobsters, 1 at a time, headfirst into the water. Cook, uncovered, for 12 minutes or until the lobsters float. Remove lobsters and place in an ice water bath until chilled.
For the gochujang-lemon aioli:
  1. Add the egg yolks, garlic and lemon juice to a tall container; slowly add the oil while puréeing with an emulsion blender until emulsified. Add the gochujang paste and blend to incorporate.
For the lobster salad:
  1. To clean lobsters, twist off the arms and remove the rubber bands. Separate each section of the arm with a twisting motion. Poke out the meat in the knuckle section. For the claws, pull back the thumb halfway to loosen, then with a heavy object such as a rolling pin or mallet, strike lightly to allow the full claw to wiggle out when loosened. For the tail, twist off the head section and using a towel, bend the fin area backwards to loosen the tail. This should release the tail meat easily.
To serve:
  1. Cut lobster meat into large chunks and gently mix with the celery and aioli in a bowl. Fill New England rolls with lettuce and lobster salad; top with tomatoes and green onions.