Maine Lobster Roll

By ccavins

Ingredients

• 1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
• 1/2 medium cucumber, peeled, seeded and finely diced
• 1/4 cup bottled mayonnaise
• 1/2 tablespoon fresh tarragon (or, 1 tsp dried Tarragon)
• 2 small scallions, thinly sliced
• Kosher or sea salt to taste
• Freshly ground pepper to taste
• 4 New England-style hot dog buns
• 4 tbl butter, softened for sread on buns
• 4 tbl butter, melted for poring on meat
• Pickles and potato chips as accompaniment

Details

Servings 4

Preparation

Step 1

Prepare the lobster salad.
If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the
meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails
of the cooked meat. Cut the meat into 1/2-inch dice.
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster,
cucumber, mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap
and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a
black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about
2 minutes until golden brown. Turn the buns over and toast the other side. When the buns are ready, stuff them with the chilled lobster salad, pour melted butter over meat mixture to taste.
Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.