Lobster Rolls

My favorite place to buy seafood is Cor-J seafood in Hampton Bays. It's the best. I walk in there and I want to buy everything. Last Saturday, we stopped there on the way out to Southampton to pick up supplies for a seafood feast. We got clams, oysters, squid, and lobster and I decided to make lobster rolls. I had googled looking for the recipe from Mary's Fish Camp and found someone saying that they never taste lobstery enough at home, so I decided to make lobster mayonnaise to up the lobster quotient. (Feel free to be a normal person here and just use Hellmann's.) They were great! So chunky and delicious.

Serves 2-3
Ingredients:
2 1.5 lb lobsters
2 sticks of celery, finely diced
2 scallions, only the green parts, finely sliced
2-3 Potato Roll Hot Dog Buns
Salt and pepper
2 tbsp butter

For Lobster Mayo:
Shells of two lobsters
1 egg, room temperature ideally
3/4 cup canola oil
1/4 cup olive oil
1 tbsp lemon juice
1/2 tsp Dijon mustard
salt

Directions:
Brink a mix of beer and water to a boil, about 2 inches deep in a large pot. Add the live lobsters, head down, and cover. Cook for 10-15 minutes, until bright red. Remove and let them cool. Put on an apron and get all the meat out - it's messy. Rip or cut the meat into big bit sized chunks and put in a bowl.

For the mayonnaise (ignore if you're using regular mayonnaise)
Rinse off the shells so there's nothing fleshy on them and put them in a cast iron skillet in a 400 degree oven for about 10-15 minutes to dry them off. Move them up to the stove and pour in 1/2 cup canola oil.

Let this cook on medium heat for about 15 minutes to infuse the flavor. Drain in a fine mesh sieve to collect the oil. It should be orange. Mix it with the other 1/4 cup canola oil and 1/4 cup olive oil.

Place the egg and mustard in a Cuisinart and blend for about 30 seconds, until sticky and bubbling. Add the lemon juice and a big pinch of salt (the oil will be salty from the lobster) and blend for about 15 seconds.

Open the top and while continuously blending, pour the oil in very slowly in a very small stream.

This will take a few minutes. It starts thickening up after about half of the oil has been absorbed.
Taste the mayonnaise and add more salt, pepper, or lemon juice if you want. (To make regular, non-lobster mayonnaise, just use the oil and don't infuse it with lobster.)

Back to the lobster rolls...

Add the celery and scallion to the bowl with the lobster, along with 1 tbsp of the fresh lobster mayonnaise. Mix this in, adding more mayonnaise if it needs it/if you prefer for mayonnaise. Season to taste with salt, pepper, and lemon.

Melt the 2 tbsp butter in a skillet over medium heat. Toast/fry the buns, cut-side-down, in the butter until golden.

Scoop heaping spoonfuls of the lobster mix into the buns and serve.