Lobster Roll with Celery Remoulade
- 3½ ounces lobster, claw and knuckle meat
- 2 ounces celery remoulade, recipe follows
- Lemon juice and zest
- Top loading hot dog bun
- Mayonnaise, as needed
- Toasted celery seed, as needed
- Celery leaves
- Kosher salt, as needed
Gently fold lobster with celery remoulade. Season with a touch of lemon juice and zest.
Brush top-loading hot dog bun with mayonnaise and toast each side. Spoon meat into bun and finish with toasted celery seeds and celery leaves. Makes 1 serving with leftover remoulade.
To make celery remoulade: Combine 2 cups housemade mayonnaise, 2 tablespoons each chopped capers, diced pickled ramps or pickled shallots, finely diced celery, thinly sliced scallions and 1 teaspoon fresh horseradish. Sprinkle with salt and adjust seasoning with a splash of ramp vinegar.
Executive Chef Andrew Whitcomb; Colonie, Brooklyn, New York