Lobster Rolls with Roasted Corn Mayo

Lobster Rolls with Roasted Corn Mayo
Author
Katie Kambridge
Source of Recipe
The Boston Globe, July 8, 2009
Serves/Makes/Yields
6
Recipe Description

O Ya’s sous chef Tiffani Faison begins her roasted corn mayo with corn cobs steeped in grapeseed oil. Then the oil is used to make mayonnaise. Here is a streamlined version.

Ingredients

MAYO

1 tablespoon grapeseed or olive oil
1/2 cup corn kernels (freshly shucked from the cob)
1/4 Spanish onion, coarsely chopped
Salt and pepper, to taste
3/4 cup mayonnaise
1 teaspoon white wine vinegar

LOBSTER AND ROLLS

1 pound lobster meat, coarsely chopped
1 tablespoon Aleppo pepper
1/4 cup olive oil
Squeeze of lemon juice
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
6 hot dog buns, toasted

Preparation

MAYO

1. In a skillet over medium-high heat, heat the grapeseed or olive oil. Add the corn and onions. Cook, stirring often, for 10 minutes or until the vegetables are slightly caramelized. Add salt and pepper. Set aside to cool.

2. In a food processor, work the corn mixture until pureed. Add the mayonnaise and vinegar. Pulse just to blend them.

3. Press the mayonnaise through a fine sieve. Discard the vegetables. Taste the mayonnaise for seasoning and add more salt and pepper, if you like.

LOBSTER AND ROLLS

1. In a bowl, combine the lobster, Aleppo pepper, olive oil, lemon juice, salt, pepper, parsley, and chives.

2. Place a generous spoonful of lobster salad into each bun. Add a spoonful of corn mayo.

 

Adapted from Tiffani Faison 

Type of Meal