Lobster Rolls

"This baby is the best at-home lobster roll in existence."

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

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
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


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