Baja Lobster Roll

• CHIPOTLE MAYO
• 1 piece chipotle pepper in adobo
• 1 egg yolk
• 1/2 tbsp. lemon juice
• 1/8 cup water
• 1 cup canola oil
• SLAW
• 1/8 of a head Napa cabbage, shredded
• 1/8 of a head read cabbage, shredded
• 1 small carrot, julienned
• LEMON VINAIGRETTE
• 2 tbsp. lemon juice
• 1 tbsp. white wine vinegar
• 1/2 shallot, minced
• 6 tbsp. canola oil
• FOR THE ROLL
• 2 New England style lobster rolls
• 1/2 tsp. chopped tarragon
• 1/2 tsp. minced shallot
• 4 oz. cleaned, chopped, fresh Main lobster meat
• 1/4 cup of the mixed slaw
• 2 tbsp. chipotle mayo
• 1 tbsp. honey
• 2 tbsp. lemon vinaigrette
• pinch of salt

1. MAYO:
2. 1. In a blender, combine chipotle, egg, lemon juice, and water, blend till smooth
3. 2. Slowly add oil on medium speed
4. 3. Adjust seasoning
5. SLAW AND VIN:
6. 1. Combine first lemon juice, white wine vinegar and shallots
7. 2. Slowly emulsify oil with a blender
8. 3. Adjust seasoning
9. ROLL:
10. 1. Butter the cut ends of the roll and griddle till golden brown
11. 2. Mix the slaw with the chipotle mayo, honey and salt
12. 3. Mix the lobster with shallot, tarragon, lemon vinaigrette and salt
13. 4. Slice open the griddle bun, making sure not to slice all the way through
14. 5. Fill with the slaw first and place the lobster mix on top

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Taken from www.epicurious.com/recipes/member/views/baja-lobster-roll-52421201 (may not work)