Less is more when it comes to lobster rolls. Cold chunks of fresh, sweet Maine lobster, and very light mayonnaise-based dressing stuffed into a toasted hot dog bun. I add a tiny hint of fresh tarragon, which really brings out the sweetness of the lobster.
This sandwich is truly one of life's simple pleasures. While this will not be an inexpensive sandwich to assemble, once you taste the amazing contrast between the warm, buttery bun and the cold, sweet lobster salad, you'll realize it was worth every penny!
- 3/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- juice from 1/2 lemon
- 1 tablespoon tarragon (fresh, finely chopped)
- salt to taste
- black pepper to taste
- 4 cups cold lobster meat (from freshly steamed lobsters; approx. 2 large lobsters, 1 3/4 lb each; cut into large chunks)
- 2 tablespoon butter (softened)
- 4 large hot dog buns
Combine mayonnaise, mustard, lemon juice, tarragon, salt, and pepper in a small mixing bowl. Add the lobster meat and carefully fold in with a spatula. Do not mash the lobster. You want nice, defined chunks.
Butter the inside of the hot dog buns, and toast under a broiler, or in a skillet, until golden. Fill with the lobster salad and serve immediately.