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I bought some frozen lobster meat, top sliced buns at Farmboy, and enjoyed a treat yesterday at lunch.
There are plenty of people out there who will argue about the perfect lobster roll filling. Some want nothing but the lobster and perhaps a kiss of lemon. Others make things more complex. I like a crunch of celery, and some fresh herbs.
This recipe, from the folks at Fine Cooking, fit the bill!
Lobster Rolls
3/4 cup finely chopped celery with leaves
1/2 cup mayonnaise
1/4 cup thinly sliced fresh chives
1 Tbs. finely chopped fresh tarragon
1 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
1-1/2 lb. (4 cups) cooked lobster meat
6 hot dog rolls, preferably New England-style split-top rolls
In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.
Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.