Chef Jason Hill of http://www.CookingSessions.com shares his best lobster roll recipe in this episode of Chef Tips. This lobster salad roll uses just a small amount of mayo because you really want the lobster meat itself to shine. Some lobster roll recipes call for hot dog buns as the base, but this version dresses it up with a Mexican bolillo roll. Lobster rolls are popular in Nova Scotia and New England, especially in Maine, Cape Cod, Boston and New York City. I hope you enjoy my recipe for lobster rolls!
Jason's Lobster Roll Recipe
11.3 oz. Lismore lobster meat, thawed and drained
2 fresh bolillo rolls (or 4 hot dog buns)
1 stalk of celery, finely diced
1 tablespoons chopped chives
1 teaspoon chopped fresh tarragon
Kosher salt and fresh cracked pepper
Grated lemon zest (peel), for garnish
Lobster Roll Sauce:
1/4 cup mayonnaise
1-2 teaspoons fresh squeezed lemon juice
1-2 dashes Tabasco sauce (optional)
Mix ingredients for sauce. Chop lobster meat into large bite-sized pieces. Gently fold sauce into lobster meat. Add celery, chives, tarragon and salt and pepper. Fold gently, just to combine. Chill, covered for 1 hour.
Toast rolls and spread generously with butter. Top cold lobster salad mixture on rolls, and top with more chives and tarragon. Enjoy with salt and vinegar potato chips or thinly-cut French fries.
Serves 2-4 (depending on portion size)
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