Lobster rolls with roasted corn mayo

July 8, 2009

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Serves 6

O Ya’s sous chef Tiffani Faison begins her roasted corn mayo with corn cobs steeped in grapeseed oil. Then the oil is used to make mayonnaise. Here is a streamlined version.


1 tablespoon grapeseed or olive oil
1/2 cup corn kernels (freshly shucked from the cob)
1/4 Spanish onion, coarsely chopped
Salt and pepper, to taste
3/4 cup mayonnaise
1 teaspoon white wine vinegar
1. In a skillet over medium-high heat, heat the grapeseed or olive oil. Add the corn and onions. Cook, stirring often, for 10 minutes or until the vegetables are slightly caramelized. Add salt and pepper. Set aside to cool.

2. In a food processor, work the corn mixture until pureed. Add the mayonnaise and vinegar. Pulse just to blend them.

3. Press the mayonnaise through a fine sieve. Discard the vegetables. Taste the mayonnaise for seasoning and add more salt and pepper, if you like.


1 pound lobster meat, coarsely chopped
1 tablespoon Aleppo pepper
1/4 cup olive oil
Squeeze of lemon juice
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
6 hot dog buns, toasted
1. In a bowl, combine the lobster, Aleppo pepper, olive oil, lemon juice, salt, pepper, parsley, and chives.

2. Place a generous spoonful of lobster salad into each bun. Add a spoonful of corn mayo. Adapted from Tiffani Faison