There’s nothing like a good New England Lobster…roll. I’m calling this one a sandwich, because I do not favor putting this masterpiece in a hot dog roll. Yes, yes, I know that’s the traditional way of serving it. But I prefer to get rolls from a bakery or from the bakery section of my local supermarket.
Some people insist that you keep the ingredients to a minimum, basically serving the lobster with mayo, celery and some salt and pepper. I say nonsense. This is a delicious recipe, whether you buy your lobsters and boil them yourselves, or purchase lobster meat by the pound.
I hope you enjoy it!
4 cooked lobster tails and 8 claws and knuckles
1 cup of light mayonnaise
3 tbsp lemon juice
2 tsp lemon pepper seasoning
3 celery heart stalks, finely chopped
Healthy bunch of fresh chives, finely chopped
2 tsp Dijon mustard
1/4 tsp Tabasco Sauce
Fresh-ground black pepper
1.5 tbsp fresh chopped tarragon
Boston or Bibb lettuce
4 tbsp butter, softened
Cut your cooked lobster tails, claws and knuckles into bite-sized pieces and place them in a bowl. Add the mayo, lemon juice, lemon pepper seasoning, Tabasco sauce, black pepper, Dijon mustard, tarragon, chopped chives, and chopped celery. Mix thoroughly and place in the refrigerator, covered, for at least an hour before serving.
When you’re ready to serve, spread butter on the rolls and place them under the broiler in your oven. Remove when browned. Place several pieces of Boston or Bibb lettuce along the bottom and sides of the roll, and scoop on your lobster salad.