Active Time: 35 Minutes
Total Time: 1 Hour 30 Minutes
4 Servings Lobster
8 Servings Dressing
In a Blender, combine the scallions, sugar, lime juice, egg, polysorbate 80, black pepper, cayenne and salt. Blend until smooth.
Keep the blender on low speed and slowly add the oil in a thin steady stream until all combined and emulsified. Refrigerate until needed.
Reserve 4 claws from the lobster and chop the remaining into ½ pieces.
In a small heavy bottom pan add the oil and warm on medium heat.
Add the shallot and sweat for 5 minutes. Add the white wine vinegar and simmer for 5 minutes or until dissolved.
Add the heavy cream and polysorbate 80 and simmer for 5 minutes.
Meanwhile, cut the butter into small pieces.
Whisking constantly add small pieces of butter one at a time until melted. Continue until all the butter is emulsified.
Season with the lemon juice and salt.
Add the lobster and allow it to poach for 5 minutes. After 5 minutes, using a slotted spoon, remove the lobster meat.
In a New England Style toasted hot dog bun, spread scallion dressing in the bottom of the bun. Place the chopped lobster meat, and garnish the top with toasted garlic and fresh chopped scallions.