Lobster Rolls

By timbrehse

Ingredients

• Tail & Claws from Two 1 1/2-pound lobsters
• 1 to 2 teaspoons minced fresh tarragon
• 2 stalks celery w/ leaves, finely diced
• 2 lemons, 1 juiced plus 1 wedged for garnish
• 1/4 cup mayonnaise
• 1/4 cup aioli
• Salt and freshly cracked black pepper
• 4 split-top rolls, or potato hot dog buns
• Salted butter, softened to toast buns
• 1 tablespoon chopped chives, for garnish
• 8 Chips (potato, zucchini, kale etc.) for garnish

Details

Servings 2
Preparation time 15mins
Cooking time 25mins
Adapted from com

Preparation

Step 1

Chop Lobster meat into 1" chunks

Mix the lobster meat, tarragon, celery and lemon juice together in a medium bowl.
Fold in the mayonnaise and season with salt and pepper.

Brush the outside of each roll with some butter and griddle or toast until golden brown.
Fill each roll with the lobster salad and garnish with the chives and chips
Serve with lemon wedges on the side.