Posted By: QueenFifi
Lobster Roll with Lemon Tarragon Butter - 09/03/2013 01:49 AM
Hot Lobster Roll with Lemon-Tarragon Butter
Prep Time:
45 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Easy
Serves:
6 servings
Ingredients
Kosher salt
Two 2-pound lobsters
Canola oil, for brushing
Freshly ground black pepper
6 hot dog buns or brioche buns
Lemon-Tarragon Clarified Butter, warm, recipe follows
Directions
To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
Lemon-Tarragon Clarified Butter:
2 sticks unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 fresh lemon
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Pinch cayenne, optional
Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. 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.
Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.
Prep Time:
45 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Easy
Serves:
6 servings
Ingredients
Kosher salt
Two 2-pound lobsters
Canola oil, for brushing
Freshly ground black pepper
6 hot dog buns or brioche buns
Lemon-Tarragon Clarified Butter, warm, recipe follows
Directions
To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
Lemon-Tarragon Clarified Butter:
2 sticks unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 fresh lemon
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Pinch cayenne, optional
Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. 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.
Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.