I decided to try this recipe because lobster tails were on great sale at the grocery store this week. We thought this recipe was wonderful! I always finely dice celery in these kind of recipes - it just ruins the texture if you bite into a big chunk of celery. I spread just a little bit of butter (light butter with canola oil) on the inside of each bun and toasted them in the oven until lightly brown. Next time I may see if it's possible to purchase lobster meat already steamed and removed from the shell. One 4 oz lobster tail only yielded about 2.5 oz of meat. I served it with a side of oven waffle fries. I imagine it would also work well with corn on the cob or a green salad.
Picnic-Perfect Lobster Rolls
Comments and Reviews 1-4 of 4
KathrynNC Posted: 07/25/11
fairydragonstar Posted: 07/03/11
this was excellent and easy to put together. I followed the recipe exactly and used some small lobster tails I had in the freezer that I boiled with a little kosher salt...the flavor was fresh and light
Jajooo Posted: 08/08/11
Made these last night for the first time, and made exactly as written except that I omitted the tarragon and couldn't find New England style hot dog rolls so used brioche rolls instead. This was awesome - at first the dressing seemed liquid-y but then when I combined it with the lobster it was perfect, not too overpowering but very flavorful. This is expensive but a really nice treat! Does anyone know how to elegantly remove the steamed lobster meat from the tail?
Laurie18 Posted: 11/13/11
I'm a New Englander and we don't need anything but a toasted bun and lobster but this recipe was wonderful and I would make it again.