Last weekend I had guests out from the city visiting by the bay. So when I was thinking about what to serve my friends so that they could really experience the waterside, of course lobster came to mind, the quintessential waterside dish. I love lobster rolls and I make it many different ways. Sometimes I just want the simplicity of fresh lobster meat , a toasted roll and melted butter and it’s delicious. This weekend I wanted to kick up the ingredients for my lobster salad with Old Bay Seasoning to add warmth to the taste of cool mayonnaise, fresh herbs such as parsley and the slightly licorice flavor of tarragon and a touch of fresh lemon juice to brighten all the flavors. My friends were taking the train from Penn Station, I told them to come early and I would pick them up in Port Washington and we would head over to the pier to buy some fresh lobsters. Once by the bay, I steamed the lobsters and made my salad. After a walk to the beach, we came back to have a terrific lunch of lobster rolls on the deck. What a perfect day!
Lobster Roll with Tarragon
6 cups chilled lobster meat from 4 – 1 lb steamed lobster cut in chunks
½ cup celery, chopped fine
2 tablespoons scallions, chopped
¾ cup fine store bought mayonnaise
2 tablespoon Dijon mustard
4 tablespoons lemon juice
4 tablespoon fresh tarragon, chopped
4 tablespoons Italian parsley, chopped
1 teaspoon Old Bay Seasoning
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Pinch cayenne pepper
6 brioche rolls, top split
1/2 cup unsalted butter
To a bowl add lobster, scallion and celery. In a separate bowl , whisk together mayonnaise, mustard, lemon juice, tarragon, parsley, old bay seasoning, salt , pepper and cayenne pepper. Pour over the lobster mixture. Blend well. Place in refrigerator covered until ready to use.
Melt butter and brush the insides of the roll. Toast in a 400 degree F oven 4 minutes until golden brown. Fill buns with lobster salad and serve.