New England Lobster Roll Recipe #352074
As soon as I land at Boston's Logan Airport, I rent my car and head to "Kelly's" on Revere Beach for a lobster roll (I'll have a roast beef sandwich later.) And being a lobster roll purist, no celery or lettuce for me...just lobster on my roll! Now,when I have the urge to splurge, I make them myself. After making these for friends, they've offered to buy the lobster tails, if I'll make them again...how can I say no to that offer? :)
30 min | 30 min prep
SERVES 4
- 1/2 cup mayonnaise (I use Hellmann's, and not the light variety)
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon hot pepper sauce (such as Frank's or Louisiana Hot Sauce)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 lobster tails, cooked, shelled, and meat coarsely chopped (about 2 cups, see note for preparing lobster meat)
- 4 soft frankfurter rolls
- Whisk mayonnaise, lemon juice, mustard, olive oil, tarragon, hot-pepper sauce, salt and pepper in a medium-sized bowl. Mix in chopped lobster; cover with plastic wrap; refrigerate for at least 1 hour.
- Gently open each roll; lightly toast. Fill each with the lobster mixture. Serve each with potato chips and a pickle spear.
- PREPARING THE LOBSTER MEAT: 1.Cook the lobster tails in simmering water 4 to 5 minutes, or until meat is white throughout. 2.Using kitchen shears, cut down the back of the tail, so you can remove the lobster meat in one piece. 3.Slice tail meat in half lengthwise, then cut across to dice. Refrigerate until ready to use.
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5 stars