Tarragon Lobster Roll Recipes

HOT LOBSTER ROLL WITH LEMON-TARRAGON BUTTER

Steps:

• To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
• Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
• Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
• Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
• Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.
• Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.

THE WORLD-FAMOUS MAINE LOBSTER ROLL

Steps:

• Prepare the lobster salad.
• If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
• Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.

TARRAGON LOBSTER ROLL

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add lobsters head first to water and cook, covered, until shells are bright red and an antennae or leg pulls off easily, 8 to 10 minutes. Crack one open where the tail meets the body of the lobster. The flesh should be firm, white, and opaque. If it is still translucent, then the lobster needs more time to finish cooking. Drain lobsters head down in a colander to release excess liquid.
• When cool enough to handle, crack lobster shells and remove meat from tails, claws, and knuckles. Tear the meat by hand into 1-inch pieces and place in a large bowl.
• In a small bowl, combine the mayonnaise, lemon, celery, tarragon, cayenne, pepper, and 1/4 teaspoon salt. Pour over lobster meat and gently stir until lobster is well coated. Taste and adjust seasoning, adding more mayonnaise if desired. Chill lobster mixture for 15 to 30 minutes.
• Spread cut sides of buns with butter. Heat a large skillet over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. Fill each bun with lobster mixture and sprinkle with an extra dash cayenne, if desired. Serve immediately.

LOBSTER ROLLS

Steps:

• Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and 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 outside of buns with butter; transfer to skillet. Cook, turning once, until golden brown, about 1 1/2 minutes per side.
• Spoon about 1/2 cup lobster mixture into each bun. Serve immediately.

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
• Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
• Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
• Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.
• Return water to a boil and repeat with the next 2 lobsters.
• While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.
• When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
• Cut meat into 1/2 inch pieces.
• Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
• Add lobster meat to the mayo blend and toss gently to coat.
• If serving on hot dog buns, butter and grill or toast the buns if desired.
• Enjoy this simple and delicious rite of summer!

GRILLED GARLIC TARRAGON LOBSTER TAILS

Steps:

• Preheat grill.
• Remove the soft part of lobster tail with scissors.
• Hit shell lightly with a mallet to make it lie flat.
• Melt butter in saucepan and add garlic, ginger, tarragon, mustard and salt.
• Spoon some of the butter mixture over tails and reserve remaining.
• Let stand 20 minutes.
• Grill lobster 4 inches from heat for 10 - 15 min with meaty side up, basting frequently with reserved butter mixture.

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
• Return water to a boil and cook remaining 2 lobsters in same manner.
• While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
• When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
• Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.