Lobster Rolls
My wife Karen became hooked on Lobster Rolls several years ago when I took her to Boston for the first time. One of her friends had given her a list of the top 10 Restaurants for Lobster Rolls in Boston, and she made it our quest to hit as many of them as possible. The best Lobster Roll we found was James Hook & Co where they serve out of a trailer and you dine on a park bench in a parking lot near the wharf. While this may have been the inspiration for my Lobster Roll, I brought a little of my Cajun roots to this particular version.
Ingredients
- 1 1/2 pounds cooked and chilled lobster, coarsely chopped
- 3 tablespoons mayonaise (can substitute light mayo)
- 1 tablespoon crème fraîche
- 1/4 cup celery stalks, finely minced
- 1 tablespoon Italian parsley, minced
- 1 tablespoon green onions, minced
- 2 teaspoons fresh tarragon, minced
- Juice of 1/2 lime
- 1/2 teaspoon cayenne pepper (I would use more, but season to taste)
- Salt and fresh ground pepper to taste
- 4 New England-style hot dog rolls (can substitute soft hot-dog rolls and cut of the ends)
- 1 tablespoon of melted butter
Instructions
In a large bowl, mix all of the ingredients.
Seal and place in refrigerator, allow to chill for at least one hour.
Slice buns open and brush top and side with light coating of melted butter.
Over-fill the buns with lobster mix and serve immediately.
