LoLo's Caribbean Lobster Roll Recipe

Ingredients

• 1 cup mayonnaise
• 1 tablespoon mustard
• 2 tablespoons pickles
• Juice of 1 lemon
• zest of 1 lemon
• 1 teaspoon salt
• 1 1 1/2-pound lobster
• 1 1/2 cups flour
• 1/4 cup cornmeal
• 1 tablespoon baking powder
• 1 1/2 tablespoons sugar
• 1/4 teaspoon salt
• 1 tablespoon scallions
• 1/2 teaspoon fresh thyme
• oil

Directions

1. Place all remoulade ingredients in a mixing bowl and mix well. Set aside.
2. Poach the lobster in boiling water for 6 minutes. Remove the lobster from the boiling water and soak in an ice bath to halt the cooking process.
3. De-shell the lobster and cut it into bite-size pieces tossed in 1 tablespoon of the remoulade sauce. Set aside.
4. Place all dry ingredients in a mixing bowl and mix together by hand.
5. Add 1/2 cup of water and knead the dough until it forms into a ball, then portion the dough into 4 balls of equal size.
6. Place the balls of dough on a pan and cover with plastic. Allow to rest for 1 hour at room temperature.
7. Flatten each ball of dough in a tortilla press. Heat the oil in large, heavy pot to 350°F and fry each for 3 to 4 minutes, flipping intermittently, until the cakes are golden brown.
8. Remove the cakes from the oil and let them rest and drain.
9. Once cooled, slice and fill each johnnycake with the lobster and remoulade filling mixture and serve.
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