Curtis Stone’s Lobster Rolls!

By JAmero4702

Ingredients

• 2 1 1/2 lb Lobsters (live)
• Aïoli
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons finely chopped scallions (white and green parts)
• 2 teaspoons finely chopped fresh tarragon
• Finely grated zest of 1 lemon
• 1 1/2 tablespoons fresh lemon juice
• 1 garlic clove, finely chopped
• 1/8 teaspoon cayenne pepper

Details

Servings 4
Adapted from wendyshow.com

Preparation

Step 1

Place the lobsters in the freezer to put them to sleep, approximately 20 mins. Bring a large saucepan of salted water to a boil over high heat. Add the lobster and cook for about 5 minutes, or just until vibrant red. Drain, place the lobster on a rimmed baking sheet, and refrigerate until cold, about 20 minutes.

To make the aïoli:

In a medium bowl, whisk the mayonnaise, chives, scallions, tarragon, lemon zest, lemon juice, garlic, and cayenne pepper together.

To make the sandwich:

Heat a large griddle or heavy flat nonstick skillet over medium-high heat. Open the buns (or cut the rolls in half) and spread lightly, inside and out, with the butter. Grill the buns on all the buttered sides, turning occasionally, for about 2 minutes, or until toasted and golden brown.

Fill the buns with the lettuce and top with the lobster salad. Sprinkle with the chopped chili and serve.