Lobster Rolls

Lobster rolls a summery beachside classic! I like cutting the lobster into bigger pieces so you can get the beautiful texture and feel of the lobster. Tossed it with a creamy herb mayo and spooned into toasted hot dog buns. Find ones that are cut on top to grill the sides for a little added color and flavor.

Ingredients

• 1 1/2 pounds cooked lobster
• 3 tbsp. mayonnaise
• 2 garlic cloves, peeled and minced
• 1 celery stalk, finely minced
• 2 tsp. tarragon, finely chopped
• 2 tsp. flat leaf parsley, finely chopped
• 2 tsp. chives, finely chopped
• 1/2 lemon
• 6 brioche hot dog buns, top slit
• 3-4 tbsp butter
• Bibb lettuce

Directions

Start by cooking the lobster. Bring a large pot of water to gentle boil. Place the lobsters in head down. Cover the pot for it to can come back up to a boil. Then remove the lid and let it continue to cook for about 10 minutes. Just until the lobsters are curled up and bright red. Remove from the water and let sit for about 10 minutes on a tray or plate to cool.

Place the lobster on the cutting board back shell facing up and either using a scissor or chef knife cut the lobster lengthwise in half. Remove the vein that runs the full length of the tail. Remove the flesh from the shell and cut into pieces.

Then in a large bowl combine together the mayo, herbs, and celery and mix together. Add in the lobster and a squeeze of lemon toss it all together so everything is combined.

Cut just the edges of the hot dog buns off if you’d like to toast or grill them. Melt the butter and toast just for a couple minutes just until golden.

Line each bun with a couple pieces of lettuce and then spoon in the lobster salad into the buns. Finish with a sprinkle of fresh herbs. Enjoy