Photo: Randy Mayor; Styling: Mindi Shapiro
Yield
6 servings (serving size: 1 lobster roll)

Bright citrus and licorice notes from the fennel complement the sweet, tarragon-flecked lobster meat. We use New England-style hot dog buns, which are top-split and have an open crumb on the sides.

How to Make It

Step 1

Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.

Step 2

Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).

Step 3

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

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