Chef Thomas Kaylor
A Greensbury original, this lobster roll recipe showcases their wild-caught lobster tails, that can be delivered to your door, and herbs like tarragon straight from their garden.
4 wild-caught lobster tails
1/4 cup mayonnaise
1 tablespoon celery, diced (1/8 inch dice)
2 teaspoons chives, thinly sliced
2 teaspoons tarragon, chopped
1/2 lemon, juiced
1/2 lemon, cut into 4 wedges
4 split-top hot dog rolls
4 Tablespoons room temperature unsalted butter
Place lobster tails in the refrigerator to defrost for 24 hours, or place them in a bowl and run cold water over them for roughly 1 hour or until thawed.
Fill a large pot (2-3 gallon pot is preferable but not necessary, the bigger the pot the better) with 3 inches of water. Add 1 tablespoon of salt.
Place a steaming rack at the bottom of the pot and bring the water to a boil. If you do not have a steaming rack, a pasta pot with a perforated insert works just as well.
Add the lobster tails to the pot, cover, steam for 6-7 minutes.
Remove the lobster tails and chill in the fridge. While the lobster is chilling, cut the celery, chives, and tarragon.
Cut the lobster tails in half and pull the meat out of the lobster shells.
Put the shells in a ziplock bag and freeze, reserving for shellfish stock or soup.
Roughly cut lobster meat into 1-inch pieces and place in a medium-sized mixing bowl.
Fold the mayonnaise, tarragon, lemon juice and half of the chives into the lobster meat.
Season the lobster mixture with salt and pepper; chill until ready to assemble.
Heat a 12-inch cast iron skillet or saute pan over medium heat.
Use half the butter, brush the insides of each hot dog bun. Melt the other half of the butter in the heated pan and place the hot dog buns open faced into the pan.
Cook the buns until lightly browned and toasted.
Once the buns are toasted remove them from the pan and divide the lobster mixture amongst them.
Sprinkle the remaining chives over the completed lobster rolls and serve with a lemon wedge.