MC Perkins Cove Lobster Roll

• 8 cups water
• 1/4 cup kosher salt
• 4 live lobsters (about 1 1/4 pounds each)
• 1 1/2 cups mayonnaise (recipe below)
• 3 tablespoons lemon juice
• 6 top-loading hot dog buns
• 3 tablespoons unsalted butter
• 1/4 cup finely chopped fresh tarragon
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh chervil
• 1/4 cup finely chopped fresh chives
• 5 large egg yolks
• juice from 1 lemon, about 3 tablespoons
• 3/4 cup olive oil
• 1/4 cup extra virgin olive oil

1. Combine the egg yolks and lemon juice in the bowl of a food processor fitted with a metal blade.
2. Process the mixture for 20 seconds.
3. With the machine running, add both of the olive oils, drop by drop, and then slowly increase to a steady stream as the eggs and oil become emulsified.
4. If the mixture gets very thick, thin it with a teaspoon of ice water.
5. The consistency should be a little thinner than store-bought mayonnaise.
6. Season with salt and pepper to taste.
7. Store in a tightly sealed container in the refrigerator for up to a day.

water, kosher salt, live lobsters, mayonnaise, lemon juice, buns, unsalted butter, fresh tarragon, fresh parsley, fresh chervil, fresh chives, egg yolks, lemon, olive oil, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/mc-perkins-cove-lobster-roll-recipe/ (may not work)