RICHMOND, Va - Fan Favorite Chef K stops by the Virginia This Morning Kitchen to whip up some creamy and delicious lobster rolls with homemade remoulade and mayonnaise.
Chef K’s Lobster Roll with Homemade Remoulade
3-4 Lobster tails, cooked and cut or shredded into pieces
4 Hotdog Buns
1 cup Homemade Remoulade (recipe below)
½ cup Cabbage, finely shredded
¼ cup Green Onion, chopped
1 Tbsp butter
Directions:Gently mix lobster meat with remoulade. Toast hotdog buns in butter. Place ¼ lobster remoulade mixture into each hot dog bun. Top with shredded cabbage and green onions. Serve immediately with your favorite beverage and enjoy!
Chef K’s Homemade Remoulade:
1 cup Homemade Mayonnaise (directions below)
1 cup Light Olive Oil
Juice of ½ Lemon
Pinch Sea Salt
1 stalk Celery, finely chopped
1 Tbsp Capers
1-2 tsp Sriracha (more if you like spicy)
1 tsp fresh squeezed Lemon Juice
Directions: To make Mayonnaise blend 1 egg, 1 cup olive oil, juice of ½ lemon and pinch of sea salt (or use immersion blender) until thick and creamy. To make Remoulade, mix 1 cup homemade mayonnaise, finely chopped celery, capers, Sriracha and 1 tsp lemon juice. Refrigerate if not using immediately.