Lobster Roll

225 Magazine

¼ cup green onion tops and bottoms, chopped

¼ cup finely diced celery

1 tsp. fresh lemon zest

1 Tbsp. fresh lemon juice

1 tsp. hot sauce

1/3 cup mayonnaise

¼ tsp. dried tarragon

¼ tsp. salt

¼ tsp. black pepper 1 ½-lb. lobster, boiled or steamed

1 Tbsp. butter

2 French bread pistolettes or Kaiser rolls

2 crisp lettuce leaves, washed

In a mixing bowl, combine green onions, celery, lemon zest, hot sauce and mayonnaise and stir to combine. 

Hooray for green things!

Season the mayonnaise mixture with the salt, pepper and dried tarragon and set aside.

Remove the body of the lobster from the tail. Crack the lobster tail and gently remove the meat from the shell.

Peel the top layer of tail away, revealing the vein that runs along the top of the tail meat, and remove this from the tail meat.

Cut the tail meat into pieces and place them into a bowl.

Using nutcrackers, gently remove the meat from the lobster claws as well. Cut this meat into pieces as well and place them in a bowl with the tail meat.

Pour the dressing over the lobster meat and fold it gently to coat. 

I was limited in my lobster selection to what was in stock at Walmart, which was tails. I probably didn't wind up with as much meat as I was supposed to (although it was more than the handful pictured here). But it was enough.

Cover and chill for 30 minutes to an hour to allow the flavors to marry.

Split open the rolls and spread then with butter. Toast then in a preheated, 250-degree oven for three to five minutes or until golden.

I know this isn't quite what they meant but it amused me.

Place a crisp lettuce leaf in each pistolette and stuff each with the lobster mixture. Enjoy!

Oh I will. Don't you worry about that, recipe author.

My Rating: 4/5 "Yummy zesty savory food! I wished that I could have tasted the lobster itself a little more clearly, but I have to admit the seasonings were a ton of fun. The toasted roll added the final touch to a fun medley of textures!"