My first lobster roll of the season is at Jennifer’s home in late May or early June. A couple of years ago she started serving the salad on thick slices of ripe tomato when she noticed we were leaving buns on our plates to save room for extra chips, wine, and/or dessert. Last week, bolstered by a tour of Epicurious’ site, she made it extra special with the inclusion of fresh tarragon.
(Now) Jennifer’s Tarragon Lobster Salad – Serves 4-6
4 (1- 1.5 lb) live lobsters (A 1.5 pound lobster yields approximately 1 1/3 cups of meat. A 1 pound lobster yields approximately 2/3 cup which is a nice portion per person.)
1/4 cup finely chopped shallot
3 tablespoons fresh lemon juice (about 1 large lemon)
1/2 teaspoon salt
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon
1/4 teaspoon freshly ground pepper
2 large vine-ripened tomatoes (if you’re lucky these have come of your or your neighbor’s vine! OR 4-6 Sweet Christine’s Gluten Free Hot Dog Rolls
1. Whilst the lobsters are (cooking), combine the shallot, lemon juice, and salt in a small bowl and let sit for 30 minutes.
2. When the lobsters are (cool) remove the meat and cut into 1/2 inch pieces.
3. Whisk the mayonnaise tarragon and pepper into the shallot mixture. Add the lobster meat and toss to coat.
4. Artistry and preference: serve the salad on top of 1/2 inch thick slices of fresh tomato or stuffed into buttered and grilled buns.
Note: Jennifer serves these with Traditional or Sea Salt and Vinegar Cape Cod Potato Chips/Crisps
‘nother note: Udi’s GF Hot Dog Rolls are more readily available – buttered and toasted, they’ll do in a pinch.
Hope you get to enjoy more than one lobster roll this summer!