This photo got a lot of oohs and ahhs when I posted it to Facebook and Twitter yesterday. This is a distinctly Newfoundland twist on a lobster roll, made on a traditional touton instead of a baked roll for a delicious contrast between the sweet, tender lobster and the crusty, chewy touton. Just delicious.

I always prefer to leave lobster plain in a lobster roll with a drizzle of the mayo but feel free to toss the lobster in the mayo along with anything else you think you'd like to compliment the lobster in whatever combination you like. Some good suggestions are:

chopped fresh dill or tarragon
minced shallots
diced tomato or celery
finely diced sweet red pepper
diced avocado

Don't know toutons? Learn all about how to make this traditional Newfoundland favorite here:
http://www.rockrecipes.blogspot.com/2008/05/toutons.html

Lemon Olive Oil Mayo

In a blender or food processor combine until thick and pale in color

2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
1 tsp lemon zest, finely chopped

Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream.

1 cup extra virgin olive oil
Juice of one large lemon
This will produce a thick mayonnaise. If you want it thinner,just use a little less olive oil. You can add a tsp of  fresh chopped dill or tarragon to the mayo if desired.

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