Lobster Rolls
A simple four-step recipe to help you say so-long and farewell to the summer.
Ingredients
- 1 lb. lobster meat
- 1 lb. unsalted butter
- 16 mini hotdog style buns lightly toasted
- 2 egg yolks
- 1/2 juice lemon
- 1 clove garlic minced
- canola oil
- 2 Tbsp Tarragon
- 1 head Boston Lettuce
Instructions
- Poach lobster meat in the unsalted, melted butter for 4 minutes; remove the mixture from heat and immediately strain the lobster; place in refrigerator to chill while making aioli.
- For tarragon aioli, place garlic, egg yolks and lemon juice in a bowl; begin to whisk slowly, add canola oil until you have reached the consistency of mayonnaise; once the mixture is thick stir in tarragon.
- In a separate bowl combine chilled lobster meat and aioli and fold into one another.
- Place a small amount of lettuce in each bun and add a good amount of the lobster mixture to fill; plate and serve.
Notes
Recipe courtesy of Vince Young Steakhouse. Photo by Courtney Pierce.
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