Lobster Rolls



  • 1 medium Araucana or organic egg yolk
  • 2 teaspoons Dijon mustard
  • 1/2 to 2/3 cup grapeseed oil
  • Sea salt
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon hot sauce
  • 1 tablespoon fresh tarragon leaves, chopped
  • 1 tablespoon chopped fresh parsley
  • Celery salt
  • Pepper


  • 1 1/2 pounds lobster chunks
  • 1 or 2 ribs celery with leafy tops, very finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 cup finely chopped cucumber


  • 4 large or 6 medium brioche lobster rolls, split, or split-top hot dog rolls
  • Finely chopped crispy lettuce


Make the dressing: In a bowl, whisk together the egg yolk and 1 teaspoon of the mustard. In a slow stream, whisk in the oil. Season with salt. Stir in the lemon juice, vinegar, hot sauce, the remaining 1 teaspoon mustard, tarragon, parsley, and celery salt and pepper to taste.

Make the lobster salad: In a bowl, toss together the dressing, lobster, celery, onion, and cucumber.

Make the sandwiches: Grill or toast the rolls and butter them. Fill with lobster salad and lettuce.

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