Indulge in the epitome of coastal cuisine with these decadent lobster rolls. Plump, succulent lobster meat, kissed with fresh herbs and a tangy lemon dressing, is nestled between soft brioche rolls. A true taste of summer, perfect for a seaside picnic or a backyard feast.
Ingredients
- 1 2lb lobster
- 1 tsp chopped parsley
- 1 tsp chopped tarragon
- 1 tsp chopped chive
- 1 lemon, zested and juiced
- ½ cup mayonnaise
- 2 soft brioche hoagie rolls
- Salt and pepper to taste
Directions
Bring a large pot of heavily salted water to a boil. Place the lobster in the water and cook for 10 minutes. Remove, and transfer to an ice bath for 5 minutes.
To crack the lobster, simply pull and twist off the tail and claws. Slice the tail in half lengthwise and remove the vein. Chop into ½ inch pieces, and place in a bowl. To clean the claws, separate the knuckles from the claws, and remove the meat using scissors. Wrap the claw in a kitchen towel and press down firmly on a hard surface until the shell cracks. Roughly chop the meat and combine with the tail meat.
Add herbs, lemon zest and juice, and mayonnaise to the meat, tossing gently to combine. Season with salt and pepper to taste.
Slice the sides off the buns and toast in a medium low pan until golden brown on both sides. Slice on top down the middle, and stuff with lobster salad.
Serve alongside a chilled Chardonnay, and cherish those long, beautiful summer evenings.