Recipe by Shoppohollic
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.
Top Review by Recipe Chaser
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-
- 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
Directions See How It's Made
- -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.