Recipe by Chef Jesse Vergen
- Water from the Bay of Fundy (or heavily salted water)
- One 2-pound live Atlantic lobster
- Tomalley and roe from lobster
- 2 egg yolks
- 1 tbsp (15 ml) of Dijon mustard
- 1 cup (250 ml) of canola oil
- Juice of 1 lemon
- Salt and pepper
- 3” thick slice of sourdough bread
- 1 tbsp (15 ml) of butter, softened
- A few leaves of romaine lettuce
- Bring water to a boil in a large pot.
- Plunge lobster in head-first.
- Cover and boil for 15 minutes.
- Remove and place on ice for 15 minutes to cool.
- Shuck the meat from the lobster, reserving tomalley and roe for the lobster mayo.
- Save some roe for garnish.
Make lobster mayo:
- Blend together reserved tomalley and roe, egg yolks and mustard in a blender.
- With the machine running, slowly add the oil until emulsified.
- Season with lemon juice and salt and pepper to taste.
- Heat a skillet over medium heat.
- Slice three-quarters of the way down the middle of the bread to resemble a hot dog bun.
- Butter the outsides liberally and fry until both sides are crispy.
- Open the bun gently and stuff with crispy lettuce.
- Add all the lobster meat.
- Top lobster meat with lots of lobster mayo and a sprinkling of roe.