World Renowned Chef’s Lobster Roll

Chef Jean-Georges Vongerichten describes how he likes to make lobster rolls in the summer

Probably not the fanciest way to do lobster, but the most delicious. Can’t go wrong. First, let’s cook the lobster. So, best way to cook the lobster is to really boil it. Really cooks perfectly. Tastes perfectly moist, very rare. You don’t have to do your own mayonnaise, but it’s so easy to do. Two egg yolk, mustard, salt, and then some grapeseed oil or sunflower oil. I’m going to add a little olive oil for flavor, a little bit of lemon juice, Sriracha, some old bay. So, this is good on anything. Now, we’re going to prep the lobster. Cut it in nice chunks. We’re going to make my salad. I like to use tomato because it really brings a nice uh burst of freshness. Then the mayonnaise, some taragon, lemon zest. It’s just burst of burst of summer. Going to mix it up. Here we have a lobster roll. M