Lobster Roll with Arugula and Cilantro Lime Aioli
O
Organic & Non‑GMO
Lobster Roll with Arugula and Cilantro Lime Aioli
-
1 hour
-
4 servings

-
1 hour
-
4 servings
Ingredients
-
8 slices of Brownberry 22 Grains & Seeds bread
-
1 lb Fresh lobster meat, tail and claws
-
1 Garlic clove, grated
-
2 Egg yolks
-
2 tablespoons Fresh lime juice
-
1 tablespoon Dijon mustard
-
½ cup Cilantro leaves
-
1 cup Canola oil
-
1 teaspoon Kosher salt
-
½ teaspoon Coarse ground black pepper
-
2 cups Clean arugula
-
½ teaspoon Lemon juice
-
½ teaspoon Fish sauce
-
1 teaspoon Olive oil
-
½ teaspoon Kosher salt
-
4 Heirloom tomatoes (cherry tomatoes work well too)
-
4 tablespoons Hummus
Directions
- Preheat oven to 350 degrees.
- Reserve fresh lobster meat in a bowl.
- In a food processor or blender, add garlic, egg yolks, lime juice, salt, mustard and cilantro.
- Process on high until the mixture is bright green.
- Next, starting with a few drops at a time, add the canola oil to the blender while it is running until all oil is incorporated and mixture is blended.
- Season with salt and pepper, to taste.
- If the aioli is too thick, add 1 or 2 drops of water.
- Slice your tomatoes into thin rounds and season with salt and pepper, and roast them for two minutes in a 350 degree oven.
- Place the arugula in a bowl and dress with the lemon juice, fish sauce, one teaspoon of olive oil and a sprinkle of kosher salt. (Undressed lettuce is the worst!)
- Fold 1 tablespoon of aioli into the lobster to lightly dress the shellfish.
- Season with salt and pepper.
- Store in the refrigerator for up to 6 hours if not serving the lobster immediately.
- To assemble the sandwich, lightly toast the Arnold® bread and spread a tablespoon of hummus on one side, add dressed arugula, tomato slices and lobster salad.
- Top with another slice of toast, spear with toothpicks and slice in half.