Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.
Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).
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.
I'm such a seafood snob but crab cakes should be Maryland style and lobster rolls should have lobster, mayo, and a buttered roll. Nothing else. Why are you doing anything else to the lobster unless you have a bad source?
Oh my, were these delicious! I halved the recipe for my hubby and me, although if when I make them again I won't halve the fennel citrus salad. I can think of lots of fun ways to use it again. I served on sprouted grain rolls which were heartier and heavier than the ones in the recipe but they still got very juicy and I improved the overall nutritional profile a bit.
This is an amazing treat. I was a little nervous that the Anise would overpower the lobster but the orange in it brightens things and you only use just a little it was wonderful. We had this for our supper group picnic style I waited to put them together just before serving. We also had a peach/tomato salad, a corn chipotle salad, watermelon margaritas and the sweet chipotle nut mix.
We'll all make it again.
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