|Tarragon Lobster Rolls with Butter Poached Lobster Tails, Tarragon Mayo, Fresh Chives,|
& Crispy Shallots on a Hot Buttered Roll
|Look at all those chunks of butter poached lobster|
|before the crispy shallot topping|
|CRISPY SHALLOTS (mah lyfe)|
|our favorite potato salad.|
For the Butter Poached Lobster Tails
2 Lobster Tails
For the Tarragon Mayo:
¼t Dijon Mustard
¼C Fresh Celery, Finely Diced
¼C Sweet Onion, Minced
1T Fresh Tarragon, Minced
¼t Fresh Lemon Zest
Pinch of Sugar
Salt & Pepper, To Taste
1T Fresh Chives, Minced (plus extra for sprinkling)
Butter Poached Lobster Tails, Roughly Chopped & Chilled
For the Crispy Shallots:
2 Large Shallots, Thinly Sliced
Vegetable Oil For Frying
For the Hot Buttered Rolls:
2 Top-Loading Hot Dog Buns
4T Unsalted Butter
For the Lobster Rolls:
Prepared Tarragon Mayo Tossed Lobster
Fresh Chives, For Garnishing
Fresh Cracked Pepper, For Garnishing
Directions:1. For the Butter Poached Lobster Tails: In a small pot, bring the butter (enough to cover the tails) to a slight boil, and then add in one tail. Cook on one side for about 6 minutes, flip the tail, and then cook for another 2-3 minutes, until the shell is pick and the meat is cooked through. Remove from the butter and place onto and cutting board to cool. Repeat this step with the other lobster tail. Once both tails are poached and room temperature, remove the meat from the shells and roughly chopped into cubes. Chill the cubed meat while you make the mayo.
2. For the Tarragon Mayo: Mix together all of the ingredients until smooth and incorporated. Add in the chilled lobster meat and toss to combine. Chill in the refrigerator.
3. For the Crispy Shallots: Fry the sliced shallots in some butter or oil, over medium heat, until slightly crispy & golden brown. It just takes a few minutes. Remove them from the butter, drain them on a paper towel, and sprinkle lightly with salt. Set them aside.
4. For the Buttered Rolls: In a small sauté pan over medium heat, melt the butter. Place the rolls on their sides in the butter. Flip the buns a couple times so that all sides soak up an equal amount of butter and brown evenly. Remove the buns from the pan and place them onto a plate.
5. Assembling the Lobster Rolls: Open the buttered rolls and fill them generously with the tossed lobster mixture. Garnish with fresh chives, fresh cracked pepper, and crispy shallots. Enjoy immediately.