My recipe for lobster rolls does not call for celery. Call me a blasphemer if you must, I just don’t care for it. What I do love, however, is tarragon.
There’s hardly a finer combination than lobster and tarragon. Except lemon. I add the zest of a whole one.
[amd-zlrecipe-recipe:59]
Lobster Rolls
2 cups lobster meat, cleaned and roughly chopped
2 to 3 tablespoons mayonnaise
1 tablespoon tarragon
1 tablespoon chives, optional
Zest of one lemon
Juice of half a lemon
Salt and freshly ground pepper
Combine all ingredients in a large bowl and toss them softly.
Prepare the buns by either 1. sautéing them in pan with melted butter until they are golden brown and crispy; or 2. toasting them and spreading them with butter.
Fill buns with lobster salad. Serve immediately.
