Yummy Lobster Roll
- 2 cups lobster meat, roughly chopped
If you have live lobsters: Get a largest pot, fill it 3/4 of the way full with water with enough salt in it to make it taste like seawater. Bring it to a rolling boil.---
Take your live lobsters one at a time and put them in the pot. Quickly cover it and it takes only 10 - 15 minutes to cook, depending on their size. A pound lobster will take 10 minutes to cook.
Remove cooked lobsters and place them on a plate to cool and drain. When it is cool, take them apart and remove meats. Chop and transfer to a bowl and toss with 2 tbsp melted butter. Set aside.
If you bought frozen lobster tails: Thaw the lobster tails in the refrigerator overnight. Fill a large saucepan with water. Bring the water to a full boil, then turn the heat down to medium-low. Drop the lobster tails in the water and boil them for about two minutes.
Lay the lobster tails on a cutting board with the bottoms facing up. Use a sharp knife to cut lobster tails in half lengthwise. Brush the fleshy side of the lobster tails with 2 tbsp melted butter. Oil the barbecue grate generously to prevent sticking. Place the lobster tails on the hot grill with the flesh side down. Cook for 4 to 5 minutes then turn them over and cook for 3 to 5 minutes, or until the meat is opaque and firm.
Remove cooked lobster tails and place them on a plate to cool. When it is cool, take them apart and remove meats. Chop and transfer to a bowl and toss with 2 tbsp melted butter. Set aside.
- 4 tbsp melted butter, divided
- 1/4 cup mayonnaise
- 1 tsp dijon mustard
- 1 tbsp fresh tarragon, minced
- 1 tbsp fresh chives, minced
- Old Bay Seasoning to taste
- 2 hot dog buns
- Lemon, quartered
Whisk together the mayo, mustard, herbs and seasoning. Fold in the lobster meat. Brush the buns with 2 tbsp melted butter and grill them until toasty. Spread evenly into the buns. (OPTIONAL: Squeeze some lemon juice.)