Lobster Salad Sandwiches on Brioche

Name: Lobster Salad Sandwiches on Brioche
Prep time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 (1 1/4 pounds each) live lobsters; 1/4 mayonnaise; 1 celery rib, finely chopped; 1 tbsp. fresh lemon juice; 1 tsp. minced tarragon; salt; Pepper; 4 brioche burger buns, split; Softened butter, for brushing

By Anne QuatranoPublished: Apr 24, 2015

Andrew Thomas Lee

Yields:

Prep Time:

45 mins

Total Time:

1 hr 15 mins

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Chef Anne Quatrano makes this delicious twist on a lobster roll with a handful of ingredients. Between the two major styles of lobster rolls—served warm with butter or cold mixed with mayonnaise—she advocates for the creamy mayo version. She also butters the rolls generously before toasting.

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Directions

1. Step 1Plunge the lobsters head first into a large pot of boiling water and cook until they turn bright red, about 10 minutes. Using tongs, transfer the lobsters to an ice bath to cool completely.
2. Step 2Twist off the bodies of the lobsters from the tails. Using scissors, cut along the underside of the tail shells and remove the meat. Halve the lobster tails, discarding the dark intestinal veins. Remove the meat from the claws and knuckles. In a bowl, stir the mayonnaise with the celery, lemon juice, and tarragon. Cut all of the lobster meat into bite-size pieces and add to the bowl; season with salt and pepper and mix well. Refrigerate until chilled.
3. Step 3Heat a griddle. Brush the cut sides of the buns with butter and grill until toasted. Fill with the lobster salad and serve.