large egg, room temperature
tbsp Dijon mustard
tbsp fresh lemon juice
tbsp lemon zest, divided
cup canola oil
tbsp salted butter, room temperature
lb cooked PEI lobster, shelled, chopped (keep claws intact)
celery stalk, small dice
freshly ground black pepper
split top brioche hot dog buns
tbsp roughly chopped dill
lemon wedges for, serving
In a food processor, add egg, Dijon, lemon juice and 2 tsp lemon zest, pulse until smooth. With the food processor running, slowly stream in oil, scraping down the sides if needed. The mixture should be thick like mayonnaise. Season with salt.
In a small bowl combine butter and remaining lemon zest until thoroughly combined. Spread evenly onto the sides of each bun. Toast on a grill or frying pan on each side until golden brown, 1 - 2 minutes.
In a large bowl mix together celery, ¼ cup lemon aioli and lobster, toss to combine. Season with salt and pepper. Divide lobster filling evenly between buns. Top each bun with a lobster claw and garnish with dill. Serve with lemon wedges, if desired.
Store remaining aioli in the refrigerator for up to a week.
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