Lobster Roll

Lobster Roll
Yield
4
Yield
4
Lobster Roll
Yield
4
Yield
4
Ingredients
  • 2ea live lobster 1 1/4 #'scooked, cooled and meat extracted. (chef demo)
  • 3 tablespoons celeryminced
  • 1ea lemonsqueezed, juiced
  • 1tablespoon fresh tarragonminced
  • 2tablespoons mayonnaise(may need to adjust for consistency/flavor)
  • 1/2 tablespoon parsleyminced
  • pinchpinch cayenne
  • 1 tablespoon kosher salt
  • 1/2 tablespoon pepper, black
  • 4ea new england style hot dog buns or regulartoasted, in butter
  • 4 ea boston lettuce leaves
Yield:
Instructions
  1. Mix mayonnaise, celery, tarragon, parsley, cayenne, salt, pepper, and lemon juice together in a medium bowl. being careful Fold in lobster meat, taste, and adjust seasoning. Add one more tablespoon Mayonnaise if the mixture seems dry. Cover and set in cooler for 30 minutes to an hour.
  2. Using a bread knife, split the top of each New England bun open, making sure not to cut all the way through. Brush the inside of each bun with some butter and toast in a non-stick skillet or under broiler until browned. Once browned spread each roll with some more butter and lay 1 leave of Boston lettuce inside roll. Fill each roll with roughly 1/3 cup lobster mixture. Serve immediately.
  3. Another option is to butter the outside of the bun and toast on each side. Then split the top open and fill the same way.
  4. OPTIONAL: Make a homemade aioli/mayo.