My birthday week is officially here. And my summer is unofficially over. We spent our “last” summer weekend just being happy. No rushing around, no traveling.
And lobster rolls seemed like the perfect ending to our weekend (and to our summer). We’ve never cooked with lobster at home so it was fun to work with a new-to-us ingredient.
First we steamed the lobster tails for about 7 minutes and then shocked them in a bowl of ice water to stop the cooking.
After doing a Google search, we landed upon a YouTube video on how to remove the meat and it was actually super simple.
We chopped the meat and then allowed it to chill for about 30 minutes. While the lobster meat was chilling, I prepped the spicy mayo: mayo, Dijon mustard, mustard powder, lemon juice, Old Bay seasoning, salt and Sriracha.
The lobster meat was tossed in a little melted butter, chopped tarragon and salt.
A buttery roll is crucial. It can make the difference in having a good lobster roll and having an ohemgee good lobster roll.
The rolls is stuffed with the lobster mixture and then topped with spicy mayo and chives.
It seemed necessary to have a pile of Kettle Salt and Vinegar chips next to he lobster roll with a cold brew to wash it down.
Not bad for our first time experimenting with lobster.
Not bad at all.