New England Lobster Rolls
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄2 cup mayonnaise
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon olive oil
- chopped fresh tarragon
- desired amount hot sauce
- salt
- pepper
- 2 cups cooked shelled and coarsley chopped fresh lobster meat
- 4 hoagie rolls
directions
- -Whisk mayonnaise,lemon juice, mustard, oil, tarragon hot sauce, salt & pepper in medium bowl. Gently toss in lobster meat and cover with plastic wrap or foil and refrigerate for at least 1hr. or until chilled.
- -Place hoagie rolls under broiler for just a few seconds or until lightly toasted. Fill each hoagie roll with lobster meat.
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Reviews
-
These are wonderful! Very similar to the way I've always made them. I never used Dijon mustard in mine, but I will from now on. And I missed the New England rule that declares that lobster rolls should only be lobster and mayo (according to previous reviewers Chef#822958 and Chef#655236). I was first introduced to lobster rolls in an old issue of Saveur magazine by famous French chef Jacques Pepin and his recipe includes tarragon also. http://www.saveur.com/article/Recipes/Lobster-Roll-
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I made this for a tailgate. What a HIT! I made this to serve 12 portions using regular, top-split hotdog buns. The fresh tarragon was awesome. A tip for those (like me) that don't live in New England-have your fishmonger or grocer steam the lobster for you. No charge to me and it took me 20 minutes total to get this dish together. Very easy to prepare! Thank you so much for a wonderful recipe Shopohollic, it seems we share 2 addictions.
RECIPE SUBMITTED BY
I am a college student who loves to cook with every open chance I get