I've decided to join the lobster-roll-craze bandwagon and made one at home for dinner. There's a saying that the best lobster roll is the one made at home. I was glad that I've decided to do some of the prep work the night before. Prepped work took some time, because it always is when dealing with shellfish.
I found a few interesting recipes but one of the things that I wanted to stay away from was using mayonnaise.
The use of fresh tarragon stirred my curiosity. It's just one of those herbs that I rarely use in the kitchen. I also used a French baguette instead of a hotdog bun, it just made it a little bit more respectable.
If you have any leftovers, I highly suggest using it for salad. You can toss this with some mix salad package and an avocado and voila, a whole new meal to enjoy!
For the lobster:
- 1 tablespoon kosher salt, plus more as needed
- 2 (1-1/2-pound) whole live lobsters
- 3 whole black peppercorns
- 1/4 bay leaf
- 1 cup water, plus more for steaming the lobsters
- 6 tablespoons unsalted butter (3/4 stick), cut into 1/2-inch cubes and chilled
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 1/2 teaspoons freshly squeezed lemon juice
- Freshly ground black pepper
For the buns:
- 2 tablespoons unsalted butter (1/4 stick), softened
- 4 top-split hot dog buns
For the lobster:
- Fill a large pot with a tightfitting lid with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
- Bring the water to a boil over high heat. Add the lobsters to the pot head first, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot. Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done. Remove the lobsters to a rimmed baking sheet and let them sit until cool enough to handle.
- Remove the meat from the lobster shell.
- Check the meat for any cartilage or shell and discard it. Coarsely chop the reserved meat and place it in a medium bowl. (You should have about 2 cups.)
- Place the reserved lobster shells, peppercorns, bay leaf, and measured water in a medium saucepan over high heat and bring to a boil. Boil until reduced to 1 tablespoon. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a small saucepan.
- Place the small saucepan with the lobster broth over medium-low heat and whisk in one piece of the butter at a time until all of the butter is incorporated. Add the tarragon and lemon juice and stir to combine. Fold in the reserved lobster meat and cook until just heated through. Taste and season with salt and pepper as needed. Remove from heat and set aside.
- Spread the butter on the outside of the buns. Heat a large frying pan over medium heat until hot, about 3 minutes. Place the buns in the pan butter-side down and toast until golden brown, about 1 to 1 1/2 minutes. Flip and toast the second side until golden brown, about 1 to 1 1/2 minutes. Divide the warm lobster salad among the buns and serve immediately.
For the buns: