Description
As soon as i land at boston's logan airport, i rent my car and head to "kelly's" on revere beach for a lobster roll (i'll have a roast beef sandwich later.) and being a lobster roll purist, no celery or lettuce for me…just lobster on my roll! Now,when i have the urge to splurge, i make them myself. After making these for friends, they've offered to buy the lobster tails, if i'll make them again…how can i say no to that offer? 🙂
Ingredients
- Mayonnaise
- Fresh Lemon Juice
- Dijon Mustard
- Extra Virgin Olive Oil
- Dried Tarragon
- Hot Pepper Sauce
- Salt
- Black Pepper
- Lobster Tails
- Rolls
Instructions
- Whisk mayonnaise, lemon juice, mustard, olive oil, tarragon, hot-pepper sauce, salt and pepper in a medium-sized bowl
- Mix in chopped lobster
- Cover with plastic wrap
- Refrigerate for at least 1 hour
- Gently open each roll
- Lightly toast
- Fill each with the lobster mixture
- Serve each with potato chips and a pickle spear
- Preparing the lobster meat: 1
- Cook the lobster tails in simmering water 4 to 5 minutes, or until meat is white throughout
- 2
- Using kitchen shears, cut down the back of the tail, so you can remove the lobster meat in one piece
- 3
- Slice tail meat in half lengthwise, then cut across to dice
- Refrigerate until ready to use