Lobster Rolls

By jenkid

Ingredients

• Preparation of lobster:
• 2 one and one half lb Maine lobsters, remove claws & tail, keep in shell, (clean heads & reserve for stock if desired).
• 2 lbs butter
• 2 medium shallots, peeled, cut into halves.
• 1 garlic clove
• 1 srig og tarragon
• For mix:
• 1 cup Kewpie mayonnaise (or mayo of choice)
• Baleine sea salt to taste
• Fines herb (chopped herbs: 50% chives, 50% equal parts parsley, tarragon, & chervil).
• 1 tbls shallot, finely chopped
• 2 tbls extra virgin olive oil
• 1 tbls fresh lime juice
• 1 tbls Terre Bormane white balsamic vinegar (Aulente)
• Martins Potato Roll, top split& lightly toasted.

Preparation

Step 1

Melt butter in medium sauce pot over medium heat. Add 3 halves of the shallots, garlic & tarragon. Cook for 5 to 7 minutes until shallots are soft. Add lobster to the pot and poach slowly until shell of lobster is entirely red, about 20-25 minutes. Remove lobsters and let cool. Remove meat and cut into small, bite size pieces. In a mixing bowl, combine the lobster and remaining ingredients. Gently mix. Season the mixture to taste and adjust with lime juice as needed.

Transfer to the toasted bun and serve immediately. Garnish with your choice of a dash of old bay seasoning, herbs or crispy onions. Serve a lime wedge on the side.