A traditional lobster roll is a sandwich filled with lobster meat soaked in butter. We add tarragon to the butter here, which is a classic pairing.
Yield: 4 sandwiches
Active Time: 30 minutes Start to Finish: 45 minutes
For this recipe you’ll need:
2 sticks butter, cut into tablespoon-size pieces
1 lemon, zested
1 tablespoon fresh tarragon, rough chopped
3 lobster tails
2 to 3 tablespoons mayonnaise
2 ribs celery, small dice
1 tablespoon fresh parsley, rough chopped
1 to 2 tablespoons lemon juice
Salt and pepper to taste
4 bollilo rolls, warmed
To clarify the butter, place the pieces of butter in a saucepan over medium-low heat. Using a large spoon, skim off all of the milk solids that rise to the top as the butter melts. Once all of the solids have been removed strain the butter through a fine sieve lined with cheesecloth into a small bowl. Stir in the lemon zest and tarragon. Set aside.
Bring a pot of water to a boil, and add a generous pinch of salt.
Cook the lobster tails in the boiling water for 8 minutes. Transfer to a sheet tray, and allow to cool.
To remove the meat from the shell, cut the tails in half lengthwise. If you see the pale green tomalley (known as the liver), remove and discard it. If you come across the very dark green roe (the egg sack found only in the females) you can reserve it, and chop it up with the meat. It's considered a delicacy!
Remove the tail meat from the shell, and cut into 1/2-inch pieces. Place in a bowl.
Mix the lobster meat with the mayonnaise, celery, parsley and lemon juice. Season with salt and pepper to taste.
If possible, top split the bolillo roll and remove a bit of the crumb, so you can stuff the lobster filling inside. Otherwise, cut the roll in half about 3/4 of the way through.
Generously brush the inside of the rolls with the lemon-tarragon butter.
Fill the rolls with the lobster mixture. Drizzle with the remaining lemon-tarragon butter, and serve.
