Lobster Rolls with Smoked Garlic Mayo

First, prepare the smoked garlic mayo: Pour the smoked garlic, lemon zest, lemon juice, 1/2 tsp dried dill, kosher sea salt, safflower oil, egg yolk, and stone ground mustard into a tall container. Using an immersion blender, blend for 1-2 minutes until emulsified. Keep the mayo refrigerated for up to one week.

Next, prepare the lobster rolls: Brush unsalted butter on the split top buns and toast them until golden. You can use a cast iron insert for a perfect golden crust. Chop the chilled lobster into bite-sized pieces and toss with 1/4 to 1/3 of the prepared smoked garlic mayo to lightly dress. Serve the lobster mixture piled high in the toasted buns, sprinkle with the remaining 1/4 tsp dried dill, and serve with lemon slices on the side.