Use the best quality eggs you can get your hands on for this aioli
Serves 4
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Donal Skehan’s Kinsale lobster roll involves making aioli from scratch, therefore allowing you to control the intensity of the dish right down to its ingredients. Once that’s done, all there’s left to do is assemble the remaining lobster mix and buns – every component of the recipe tying together for a casual yet delectable roll.

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  • 2 egg yolks
  • 1 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 1 garlic clove, finely minced
  • 600 ml vegetable oil
  • Juice of ½ lemon, to taste
  • Sea salt
  • Wild garlic pesto, if you have it


  • ½ cucumber, deseeded and finely chopped
  • 1 stick celery, finely chopped
  • 4 spring onions, finely sliced
  • 500 g lobster meat, cooked & roughly chopped


  • 4 brioche buns, toasted and split
  • Small handful chives, finely chopped
  • Chive flowers

In a clean glass bowl, whisk together the egg yolks, white wine vinegar, Dijon mustard & finely minced garlic until combined.


With the vegetable oil in a glass measuring jug, pour a slow and steady stream of the oil into the egg yolk mixture whisking vigorously until a thickened mayonnaise forms. If you have a wild garlic pesto, add a dollop to elevate the flavour of the aioli. Season to taste with salt and lemon juice. Transfer to a squeeze bottle.


Place the filling ingredients into the bowl and dress with a little of the mayo until completely coated. Set aside.


Assemble the rolls by placing the dressed cucumber & lobster mix into the toasted brioche buns, adding splodges of the aioli and garnish with chives and chive flowers.

TIP Use the best quality eggs you can get your hands on for this aioli. You most likely won’t need all the oil but keep adding until a wonderful mayo forms. Either lobster meat or prawn meat will work perfectly here.

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