This classic New England sandwich comes together in a snap if you purchase lobster tails and have them steamed at the fish counter.

Picnic-Perfect Lobster Rolls

celery

lemon rind

green onions

tarragon

canola mayonnaise

lemon juice

Dijon mustard

salt

black pepper

red pepper

lobster meat,

(1 1/2-ounce) New England-style hot dog buns, toasted

Combine first 11 ingredients in a large bowl, stirring well; cover and chill at least 1 hour. Divide lobster mixture evenly among buns.


I'm a New Englander and we don't need anything but a toasted bun and lobster but this recipe was wonderful and I would make it again.

Made these last night for the first time, and made exactly as written except that I omitted the tarragon and couldn't find New England style hot dog rolls so used brioche rolls instead.  This was awesome - at first the dressing seemed liquid-y but then when I combined it with the lobster it was perfect, not too overpowering but very flavorful.  This is expensive but a really nice treat!  Does anyone know how to elegantly remove the steamed lobster meat from the tail?

I decided to try this recipe because lobster tails were on great sale at the grocery store this week.  We thought this recipe was wonderful!  I always finely dice celery in these kind of recipes - it just ruins the texture if you bite into a big chunk of celery.  I spread just a little bit of butter (light butter with canola oil) on the inside of each bun and toasted them in the oven until lightly brown.  Next time I may see if it's possible to purchase lobster meat already steamed and removed from the shell.  One 4 oz lobster tail only yielded about 2.5 oz of meat.  I served it with a side of oven waffle fries.  I imagine it would also work well with corn on the cob or a green salad.

this was excellent and easy to put together. I followed the recipe exactly and used some small lobster tails I had in the freezer that I boiled with a little kosher salt...the flavor was fresh and light

picnic-perfect lobster rolls

Total: 1 hours, 12 minutes

Servings: 2.5

Cost: $8.99 /serving

Author : Tiffany Vickers Davis

Ingredients

Instructions

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