The Big Ketch: Chilled Lobster Roll Main Lobster with Carrots, Celery and Meyer Lemon Aioli Ingredients Meyer Lemon Aioli-2 Cups Mayonnaise- Cup Carrots, Finely Diced- Cup Meyer Lemon Juice-2 Dashes Hot Sauce (Cholula)-1 Teaspoon Kosher Salt- Cup Basil, ChoppedChilled Lobster Roll-4 Brioche Buns-Butter for Toasting-1 LB. Maine Lobster Meat- Cup Carrots, Finely Diced- Cup Celery, Finely Diced-4 Ounces Meyer Lemon Aioli (approximate) Procedure -In a food processor, combine all ingredients of the Meyer lemon aioli and puree until smooth, reserve for later use. -Next, cut an insert down the center of the buns, going about halfway through. Toast either side of the buns in a skillet with melted butter, and set aside. -Then, in a mixing bowl, fold together the lobster, Meyer lemon aioli, carrots and celery until well blended.-Finally, stuff the buns with the chilled lobster, and serve.