Imagine the iconic New England lobster roll on a late summer evening. Delicious, right? Now re-imagine that as a Texican creation with homemade Key lime-ancho mayonnaise, fresh avocado and heirloom tomatoes served on a top-split, oven-toasted bolillo.. For the Aioli (adapted from multiple recipes by Michael Ruhlman) 1 large, pastured egg yolk 1/2 teaspoon fine … Continue reading Butter-Poached Lobster on a Salt-Crusted Bolillo ![]()
