Name: Fried Lobster & King Crab Roll with 1971 Hook Aioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb lobster tail, shelled and chopped; 1/2 lb king crab meat; 4 brioche rolls; 1 cup arugula; 2 serrano peppers, thinly sliced; 1/4 cup all-purpose flour; 1/4 cup cornmeal; Salt and pepper to taste; Vegetable oil for frying; 1/2 cup mayonnaise; 2 tbsp 1971 Hook hot sauce; 1 clove garlic, minced; 1 tsp lemon juice; Salt to taste

Chef Joelle's Fried Lobster & King Crab Roll with 1971 Hook Aioli redefines the classic seafood roll. Drawing inspiration from fresh coastal flavors, this dish brings together the delicate sweetness of lobster and king crab with the fiery, complex notes of 1971 Hook hot sauce. The aioli, a nod to the vibrant Argentinian flair of the sauce, binds the ingredients in a symphony of taste and texture. People love this dish for its perfect balance - crisp, creamy, and unforgettable, it's a testament to Chef Joelle's ability to elevate seafood into an art form.

Instructions

1
In a bowl, mix mayonnaise, 1971 Hook hot sauce, garlic, lemon juice, and a pinch of salt. Set aside.
Pro tip: Prepare the aioli a few hours in advance to let the flavors meld.
2
In a shallow dish, combine flour, cornmeal, salt, and pepper.
3
Coat lobster pieces in the flour mixture.
4
Heat vegetable oil in a cast iron skillet over medium-high heat. Fry lobster pieces until golden brown, about 3-4 minutes per side.
5
Toast brioche rolls in the oven or on a skillet until lightly browned.
6
Assemble the rolls by layering arugula, fried lobster, king crab meat, and serrano peppers.
7
Drizzle with the 1971 Hook aioli and finish with an extra splash of 1971 Hook hot sauce for added heat.

Chef Tips

•For extra crispiness, double fry the lobster pieces.
•Store leftover aioli in an airtight container in the fridge for up to a week.
•Use fresh, high-quality seafood for the best flavor.