“This baby is the best at-home lobster roll in existence.”
| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 470 |
| Total Fat | 22 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 58 g |
| Cholesterol | 451 mg |
| Sodium | 1647 mg |
Reviews
As a Rhode Islander, I have some pretty good expectations on lobster roll recipes, Jeff really knocked it outta the park on this one. The added tarragon added more depth of flavor. Bravo!
We did not enjoy this at all. The lobster mixture was wet from the lemon juice and it tasted bland.
Tasty!!!