My Lobster Roll Recipe

This is a bite of food that makes you feel like you’re at the beach. Very transporting. Make the sauce in advance so the flavors have a chance to meld together. I like potato (hot dog) buns the most.

Prep time: 15 minutes Cook time: 10–15 minutes Yield: 4 servings

• ¾ cup mayonnaise

• 2 large stalks celery, peeled and diced

• 1 tablespoon Dijon mustard

• 2 teaspoons red wine vinegar

• 2 teaspoons chopped capers plus 1 tablespoon brine

• 2 teaspoons Worcestershire sauce

• 1 teaspoon Tabasco

• 2 sprigs tarragon, finely chopped, stems and all

• Juice from 1 large lemon

• 2 (1½ pound) lobsters

• 4 potato rolls (hot dog style), toasted and buttered

#1 Make the Sauce:

In a medium bowl, whisk together the mayonnaise, celery, mustard, vinegar, capers and brine, Worcestershire, Tabasco, and tarragon with the zest and juice of the lemon. Taste for seasoning. Set aside. (Pro tip: Make this ahead! The flavors only get better as they sit.)

#2 Cook the lobsters:

Bring a large pot of water to a rolling boil. Add a generous amount of salt, a splash of Tabasco, black peppercorns, and bay leaves. Shut off the heat and stir to combine the flavors. Allow the water to “sit” for 2 minutes so it’s more like a hot bath than a boiling cauldron. The meat will be tenderer as a result. Plunge the lobsters into the water, taking care they are completely submerged, and turn the heat back on. Cook for 9 minutes. Use a spider to remove the lobsters and transfer them to a colander to drain and cool.

#3 Shell the lobsters:

When the lobsters have had a few minutes to cool, gingerly extract the meat from the tails, claws, and legs. Take care that the claw meat does not have any cartilage.

#4 Assemble the rolls:

On a flat surface, slice the tail meat into bite-size chunks. Leave the claws and other pieces whole. In a medium bowl, toss the lobster meat with the sauce. Taste for seasoning. Fill the toasted, buttered buns with the lobster mix.

Are you going to try this? Let me know in the comments!

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