Serves 4
60 min
Tarragon Lobster Roll
Recipe GLPR0f9d5db08ce8a6
A luxurious Maine lobster roll featuring succulent lobster meat folded with a tarragon-lemon mayonnaise, crisp celery, and warm spices. Served in a buttered and toasted split-top bun, this elegant sandwich delivers sweet, tender lobster with bright herbaceous notes. Perfect for a special lunch or dinner.
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Ingredients
3 live Maine lobsters, 1¼ pounds each
Kosher salt for boiling, plus ¼ teaspoon
3 tablespoons mayonnaise, plus more to taste
2 tablespoons fresh lemon juice
¼ cup finely diced celery
1 tablespoon fresh tarragon, chopped
dash Dash of cayenne pepper, plus more to taste
¼ teaspoon freshly ground black pepper
4 split-top white hot dog buns
2 tablespoons unsalted butter, room temperature
Directions
Fill a large pot with water and bring to a rolling boil over high heat. Season the water generously with kosher salt until it tastes like sea water.
Carefully add the lobsters head-first into the boiling water. Cover the pot and maintain a steady boil. Cook for 8 to 10 minutes, until the shells turn bright red and a leg or antenna pulls away easily from the body. To verify doneness, crack open one lobster where the tail meets the body; the flesh should be firm, white, and opaque throughout. If still translucent, cook a few more minutes.
Drain the lobsters in a colander, positioning them head-down to allow excess liquid to drip away. Let them cool until comfortable to handle, about 5 to 10 minutes.
Once cooled, crack the lobster shells and carefully extract the meat from the tails, claws, and knuckles. Tear the meat by hand into approximately 1-inch pieces and transfer to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, lemon juice, diced celery, fresh tarragon, a dash of cayenne pepper, black pepper, and ¼ teaspoon kosher salt.
Pour the mayonnaise mixture over the lobster meat and gently fold together until the lobster is evenly coated. Taste the mixture and adjust seasonings as needed, adding more mayonnaise if desired for creaminess. Refrigerate the lobster salad for 15 to 30 minutes to allow flavors to meld.
Spread the cut sides of each hot dog bun with a portion of room-temperature butter, dividing evenly among the four buns.
Heat a large skillet over medium heat. Place the buns in the skillet buttered-side down and toast until golden brown, approximately 2 minutes per bun. Work in batches if necessary to avoid overcrowding.
Remove the toasted buns from the skillet and fill each one generously with the chilled lobster mixture. Sprinkle with an additional pinch of cayenne pepper if desired for extra warmth and visual appeal.
Serve the lobster rolls immediately while the buns are still warm, enjoying the contrast between the toasted bread and the cool, creamy lobster filling.
