Hot Lobster Roll With Lemon-Tarragon Butter
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
55
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 pinch
Cayenne (optional)Directions:
1
Watch how to make this recipe
2
To par-cook the lobsters: Bring a large pot of salted water to a boil
3
Add the lobsters and cook about 7 minutes; they will be about three-quarters done
4
Drain well and let cool
5
Cut in half lengthwise
6
Heat a charcoal or gas grill to high for direct grilling
7
Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper
8
Grill, cut-side down, until slightly charred
9
Flip and continue grilling until lightly charred and heated through
10
Remove the lobsters from the grill and let cool slightly
11
Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper
12
Grill until just toasty
13
Remove the tail and claw meat from the lobsters
14
You can cut them, but just enough to give you about 2 very large pieces per bun
15
Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking
16
Spoon the lobster into the toasted buns and serve immediately
17
Melt the butter slowly in a medium saucepan over low heat
18
Let it sit for a bit to separate
19
Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan
20
Put the clarified butter in a large saute pan over low heat
21
Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired