Lobster rolls
Instructions:
- Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor that fresh herbs provide.
- 1 1 /2 pounds cooked, shelled lobster meat (about 4 11 /2 -pound lobsters), chopped into 1 /2 -inch pieces
- 2 tablespoons mayonnaise
- 1 /2 teaspoon finely chopped fresh chives (optional)
- 1 /2 teaspoon finely chopped fresh tarragon or chervil (optional)
- 1 teaspoon fresh lemon juice (or to taste)
- Coarse or sea salt
- Freshly ground pepper
- 8 top-split hot dog buns
- 1 1 /2 tablespoons unsalted butter, melted, for rolls
- Stir together the lobster and mayonnaise. Stir in the chives and tarragon (if desired) and the lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
- Heat a large, heavy skillet or griddle over medium heat until hot. Lightly brush the outside of the buns with butter; transfer to the skillet. Cook, turning once, until buns are golden brown, about 11 /2Ë™ minutes per side.
- Spoon about1 /2 cup lobster mixture into each bun. Serve immediately.
- MAKES 8