Servings:six.
It almost doesn’t feel like summer until you’ve had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a double batch.
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- 3/4 cup finely chopped celery with leaves
- 1/2 cup mayonnaise
- 1/4 cup thinly sliced fresh chives
- 1 Tbs. finely chopped fresh tarragon
- 1 Tbs. fresh lemon juice; more to taste
- Kosher salt and freshly ground black pepper
- 1-1/2 lb. (4 cups) cooked lobster meat
- 6 hot dog rolls, preferably New England-style split-top rolls
Preparation
- In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.
- Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.
Compliment these rolls withGrilled Corn on the Cob with Thyme and Roaster Red Pepper Butter.
Ingredient Spotlight
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IN THIS RECIPELobster
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IN THIS RECIPETarragon
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IN THIS RECIPEChives
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (11 reviews)
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MarshaGEmmert| 05/17/2019Nice recipes share with us.
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JanetPCooley| 05/17/2019I will try to make this recipe at home....
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