Tarragon & Lemon Lobster Rolls
Lobster rolls are truly one of my favorite foods, and not a lot of places in Cleveland have them! Although the best lobster roll I ever had was in Boston, I wanted to try to make something similar at home. The tarragon and lemon create a light and refreshing flavor for the summertime!
Tarragon & Lemon Lobster Rolls
- Prep Time
10 min
- Cook Time
15 min
- Total Time
25 min
- Servings
4 rolls
- Difficulty
Medium
Ingredients
- 2 pounds of lobster meat
- ½ cup mayo
- 1 bunch tarragon (minced)
- 1 bunch chives (minced)
- 1 stalk celery (minced)
- 1 lemon (juiced)
- Salt
- Pepper
- 4 top-sliced hot dog buns
- 4 tbsp melted butter
- Bibb lettuce
Instructions
- Cook the lobster; I baked mine in the oven at 325°F for 15 minutes. Make sure the internal temperature is 135-140°F by using a meat thermometer.
- In a mixing bowl, combine the mayo, tarragon, chives, and celery. Drizzle with lemon juice and sprinkle with salt and pepper. Mix everything together.
- Allow the ingredients to marinate for an hour or two to make it more flavorful.
- Toss the lobster meat in the sauce.
- Melt the butter and lather it on the buns. Toast the rolls until golden brown.
- Add the lobster salad mixture to each hot dog roll.
- Serve with a side of chips and enjoy this summer entrée!
TIPS
- There are multiple ways to cook lobster: steam, grill, bake, etc.
- Also, to make deshelling easier, you can cook the lobster a day before and set in the refrigerator until ready to toss.
- I used lobster tails for this recipe, but you can also use whole lobsters.
- Alternatively, you can serve the lobster salad in lettuce cups instead of hot dog buns for a low-calorie option!
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