Saffron Aioli Lobster Roll
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Saffron Aioli Lobster Roll
Course Seafood
Prep Time 40 minutes
Cook Time 40 minutes
Passive Time 1 h 20 minutes
Servings
People
Course Seafood
Prep Time 40 minutes
Cook Time 40 minutes
Passive Time 1 h 20 minutes
Servings
People
Instructions
  1. Combine shallots, lemon juice, garlic, bay leaf, saffron, and vinegar together in a small sauce pot and simmer until liquid is almost gone.
  2. Remove bay leaf then transfer mixture to a blender or food processor.
  3. Purée until smooth then add in mayonnaise and continue to blend.
  4. Remove from blender or food processor and set aside. Note: extra aioli can be saved for up to 7 days in the fridge.
  5. Combine lobster meat with parsley, celery, salt, pepper, and 3/4 cup saffron aioli.
  6. Refrigerate lobster salad for a minimum of 1 hour.
  7. To serve, slice bolillos down the center almost in half, remove some bread. Fill rolls with a heaping spoonful of chilled lobster salad.
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