Down at the Shore Lobster Roll

Lobster Roll is one recipe that truly deserves to be prepared several ways. Of course lobster meat is the centerpiece, however sometimes I like to make this recipe with crabmeat, shrimp, fried oysters, or sauteed scallops. It is also fun to have a taste test, you might be surprised. Serve either with a large stack of kettle-cooked chips.



Down at the Shore Lobster Roll
makes 4 servings

Two 1½-pound steamed lobsters, meat removed from shells
1 medium cucumber, peeled, seeded, and minced
1 tablespoon lemon zest
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh tarragon
1 teaspoon coarse sea salt
3 tablespoons homemade or store-bought mayonnaise
2 tablespoons unsalted butter, melted
4 hot dog or lobster rolls, split

In a large bowl, combine the lobster meat with the cucumber, lemon zest,
pepper, tarragon, salt, and mayonnaise. Stir until well combined. Let the lobster mixture marinate in the refrigerator for 30 minutes. Meanwhile, butter the split rolls and toast them in a 350 degree oven until golden brown. Divide the lobster salad among the rolls and serve.