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Recipe |
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Down at the Shore Lobster Roll |
Two 1½-pound steamed lobsters, meat removed from shells
1
medium cucumber, peeled, seeded, and minced
1 tablespoon lemon zest
½ teaspoon freshly ground black pepper
1 tablespoon finely
chopped fresh tarragon
1 teaspoon coarse sea salt
3 tablespoons homemade or store-bought mayonnaise
2 tablespoons unsalted butter,
melted
4 hot dog or lobster rolls, split |
In a large bowl, combine the lobster meat with
the cucumber, lemon zest, pepper, tarragon, salt, and mayonnaise. Stir until well combined. Let the lobster mixture marinate in the refrigerator
for 30 minutes. Meanwhile, butter the split rolls and toast them in a 350 degree oven until golden brown. Divide the lobster salad among the
rolls and serve.
Yield: 4 servings |
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