Tarragon Lobster Rolls with Butter Poached Lobster Tails, Tarragon Mayo, Fresh Chives, & Crispy Shallots on a Hot Buttered Roll

Tarragon Lobster Rolls with Butter Poached Lobster Tails, Tarragon Mayo, Fresh Chives,
& Crispy Shallots on a Hot Buttered Roll 

Okay, so I raved about these lobster rolls on Saturday. I couldn't put it up that day because I hadn't written the recipe and the pictures weren't ready. Fun Fact... I usually don't like lobster. I'm kinda not a seafood person. I'm definitely growing into it more, but fish is on my hell-naw list, and lobster used to be too. But, after this lobster roll, all bets are off. I loved it, my mountain man... he would die for it. Literally. I looked at a few recipes to get some inspiration about how to make them. I had always heard of boiling lobster, but I came across the brilliant idea about butter-poaching the lobster tails. This made the meat luscious, tender, and buttery-good. I made the mayo with some dijon mustard, fresh celery and onion, chives, fresh tarragon, and some lemon zest. It had a great strong flavor, but didn't detract from the natural sweetness from the lobster. But the best parts my friends are the hot buttered rolls and crispy shallots. The rolls are heaven-on-earth. Just whip up some of these for dinner... and then probably die immediately afterwards. Totally worth it. And if I had my say, everything would be topped with crispy shallots, like crispy shallots garnished with crispy shallots sounds amazing to me. I'm over-indulgent though. Anyway, we took these lobster rolls out to the park for picnic, along with some potato salad that is our absolute-go-to-picnic-side recipe. One of our best picnic meals ever!! Enjoy :)

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

Unsalted Butter

For the Tarragon Mayo:

2T 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

Crispy Shallots

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.