Easy Lobster Rolls

I recently made lobster rolls at home for the first time and I was really delighted by how easy and delicious they are! I used tails for mine and it makes portioning very easy. The cooking process is also quite straightforward. Lemon and herbs are a must but the real key is butter and just a bit of mayo. Bon appetit! 

Lobster Rolls

Serves 8 | Time: 30-45 minutes

8 lobster tails, fresh or thawed (if frozen, they can be thawed in cold water fairly quickly)

1 1/2 sticks of butter, divided

1/4 cup mayo 

2 tbsp fresh tarragon

Juice of 1 fresh lemon (2-3 tbsp)

salt and pepper to taste

1 - 8-ct package of brioche hot dog buns or sausage rolls

Bring a pot of salted water to a boil and add the lobster tails whole. Boil for 6-8 minutes until the shells are bright red and the meat is no longer translucent. The tails can be put in an ice bath to cool quickly if you want to eat them quickly. Otherwise, they can be cooled and once shelled, the meat will keep for 24 hours before serving. 

To shell the tails, use scissors to cut off the fins at the end of the tail, then cut straight through the shell going down the back of each tail. Once cut through, the shell should come off easily in 1-2 pieces. Watch for fragments as the shell tends to shatter when broken. Rinse off any debris as necessary. 

Cut the lobster into 1-inch pieces and lay on paper towels to drain. In a skillet, melt 1/2 stick of the butter and whisk in 2 tbsp of mayo, the lemon juice, tarragon, and salt and pepper to taste. Old Bay can be added if preferred. 

In a saucepan, melt the remaining butter and whisk in the remaining mayo. Dip the inside of each bun in the mixture and lay face down on a griddle or pan to toast over medium-low heat. 

Add the lobster to your butter-lemon-herb mixture and toss to heat lightly. 

Fill each bun with a portion of the meat. Extra juices can be served on the side. Serve with lemon wedges, potato chips, and coke, and enjoy your taste of East Coast summer!