Updated: May 28
4 to 6, 6 to 8oz lobster tails, frozen with shell
Head of garlic, broken apart
2 tablespoons unsalted butter
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
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