It’s Summer = Lobster Roll Season

​There are certain things that make me think of summers when I was younger – endless days at Robert Moses beach, sailing on the Long Island Sound, trips to Mystic, boating to Block Island, baked clams, clam chowder at Claudio's, and Lobster Rolls!

This is such special meal to have in the summer, and doesn't take a lot of time or work. You can make it for lunch or for dinner, and its always a treat. Enjoy!
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Kris' Easy East End Lobster Rolls

Ingredients:

• 1 Tbsp butter, softened
• 4 hot dog buns or kaiser rolls, split
• 4 lettuce leaves
• 2 Tbsp Duke’s mayonnaise
• 1 tsp fresh lime juice
• 1 dash hot pepper sauce (e.g. Tabasco)
• Salt &Pepper to taste
• 2 green onions, chopped
• 1 stalk of celery, finely chopped
• 1 ½ pounds cooked and cubed lobster meat (e.g. 4 Lobster Tails)
• ½ tsp dried Tarragon, or 1Tbsp fresh Tarragon
• ½ tsp dried chives, or 1 Tbsp fresh Chives
• Fresh chives and parsley for finishing​

Preparation:

1. If using fresh lobster tails, start with cooking the lobster:
   1. Bring a medium pot of salted water to a boil.
   2. Once the water is boiling, add the lobster tails and cook over medium high for 5 minutes. Use tongs to remove the lobster tails and place on a working surface (plate or cutting board).  
   3. Once lobster cools slightly, use kitchen scissors to cut the length of the top of the tail. Use your fingers and or a knife to gently pry the meet from the sides of the shell. Remove the meat and cut into 1” pieces. Set aside.

 
4.     Lightly butter the insides of buns and line with lettuce leaves. Set aside.
5.    Mix together the mayonnaise, lime juice, hot pepper sauce, salt, and pepper in a medium bowl until well blended.
6.    Add in green onions, celery, chopped Tarragon and chopped Chives and mix well.
7.    Gently fold in lobster until just coated.  
8.     Line each bun with an equal amount of the lobster mixture.
9.     Top with fresh chives and parsley to taste.
10.  Serve with salty kettle chips and iced tea.

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