• Andrew BeauChamp

Lobster rolls

Updated: May 28


Ingredients

4 to 6, 6 to 8oz lobster tails, frozen with shell

Head of garlic, broken apart

2 tablespoons unsalted butter

Sauce

2 stalks of celery, small dice

1 shallot, minced

2 tablespoons of fresh chives, minced

1 teaspoon of fresh tarragon, minced

½ cup olive oil mayo

1 tablespoon of hot sauce or Dijon mustard – optional

Salt and pepper to taste

4 to 6 New England style buns (hot dog) – cut and toasted

Lemon Wedges

Directions

Defrost lobster tails overnight.

Place a large stockpot over medium-high heat, fill with water, add garlic and butter, bring to boil, add lobster tails, leave on heat for 4 minutes, then remove and let sit for additional 5 minutes, until lobster is tender but not overcooked, remove the lobster and let cool.

Place all the sauce ingredients in a bowl, whisk to combine.

Once lobster cool, remove meat from the shell, chop into about ½ pieces, then add to sauce, toss to coat. Cover and place in the fridge for about 30 minutes.

Assemble, fill buns with lobster salad serve with lemon wedges – Enjoy

#Lobster #Sandwich #VariationsonCooking

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