Prep 15 mins
Cook 1 hr
The taste of Maine in your own household no matter where you are. This makes for a simple dinner; serve it with a delicious macaroni & cheese casserole and crisp fruit salad.
- 1⁄2 cup mayonnaise
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon olive oil
- chopped fresh tarragon
- desired amount hot sauce
- 2 cups cooked shelled and coarsley chopped fresh lobster meat
- 4 hoagie rolls
- -Whisk mayonnaise,lemon juice, mustard, oil, tarragon hot sauce, salt & pepper in medium bowl. Gently toss in lobster meat and cover with plastic wrap or foil and refrigerate for at least 1hr. or until chilled.
- -Place hoagie rolls under broiler for just a few seconds or until lightly toasted. Fill each hoagie roll with lobster meat.
These are wonderful! Very similar to the way I've always made them. I never used Dijon mustard in mine, but I will from now on. And I missed the New England rule that declares that lobster rolls should only be lobster and mayo (according to previous reviewers Chef#822958 and Chef#655236). I was first introduced to lobster rolls in an old issue of Saveur magazine by famous French chef Jacques Pepin and his recipe includes tarragon also. http://www.saveur.com/article/Recipes/Lobster-Roll-
Not a New England Lobster Roll. Should only be lobster and mayo. In Rhode Island they serve it hot with melted butter. In MA and ME it's served cold in a top split hot dog bun (some toast it, some don't). Tarragon - I don't think so.
The mustard is pushing it a bit but the tarragon is over the wall. The beauty of a lobster roll is in it's simplisity. Mayo should be Hellmans and try adding celery salt. Leave the hot sauce for a table condiment. Finally a lobster roll is not complete without New England rolls!