Lobster Rolls

By Yogadiva

Ingredients

• 3 1 1/2 -pound lobsters
• 2 teaspoons minced fresh tarragon
• 2 stalks celery, finely diced
• Juice of 1 lemon, plus wedges for serving
• 1/2 cup mayonnaise
• Salt and freshly cracked pepper
• 6 potato hot dog buns or New England-style split-top rolls
• Salted butter, softened, for brushing
• 1 tablespoon chopped fresh chives

Details

Servings 6
Preparation time 25mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Fill a large bowl with ice and water. Steam the lobsters in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in the ice bath. Remove the tail and claw meat, then chop.

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

Brush the rolls with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and top with the chives. Serve immediately with lemon wedges.

Photograph by David Malosh

Recipe courtesy of Jeff Mauro for Food Network Magazine

CATEGORIES:

Lobster

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