Lobster Rolls [Guédille au homard]
Servings: hot dogs
Lobster Rolls is a tender fresh lobster salad, buttery toasted buns and crisp fresh lettuce, perfect for a light, flavorful seafood sandwich.
Equipment
Ingredients
The Lobster Salad
- 450 g lobster meat cooked and cut into large chunks
- 1 tbsp. mayonnaise
- 10 g celery finely diced
- 1 tbsp. fresh chives chopped
- 1 tsp. fresh tarragon chopped
- 1 tsp. whole-grain mustard
- 1 tsp. lemon juice
- 1/8 tsp. cayenne pepper
- 1/4 tsp. salt to taste
- 1/4 tsp. freshly ground black pepper to taste
The Rolls
- 8 hot dog buns
- 40 g unsalted butter softened
- 8 leaves Boston lettuce
Notes
Instructions
The Preparation
- Gather the ingredients. Start by preparing the 450 g lobster meat. As a reference, a live lobster contains about 20% meat. So for 450 g, you will need at least 2 kg of lobsters.Chef tip: For help on breaking the shell, I recommend watching How To Crack A Hard Shell Lobster by Maine Lobster Now.
- Cut into large chunks the 450 g lobster meat.
- Clean and finely dice 10 g celerylean and chop 1 tbsp. fresh chives and 1 tsp. fresh tarragon.
The Lobster Salad
- In a large mixing bowl, gently combine the 450 g lobster meat, 1 tbsp. mayonnaise, diced 10 g celery, chopped 1 tbsp. fresh chives, chopped 1 tsp. fresh tarragon, 1 tsp. whole-grain mustard, 1 tsp. lemon juice, and 1/8 tsp. cayenne pepper. Season lightly with salt and freshly ground black pepper (about 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper, adjust to taste). Mix gently to combine.
The Rolls
- Heat a non-stick skillet over medium-high heat. Spread the softened 40 g unsalted butter on the outer sides of each of the 8 hot dog buns. Toast the buns on both sides until golden brown, about 2-3 minutes per side.
The Serving
- Place one of the 8 leaves Boston lettuce inside each toasted buns, then generously spoon the lobster salad over the lettuce. Serve immediately and enjoy your Lobster Rolls [Guédille au homard].