Mark also sliced tomatoes and topped them with fresh mozzarella, chopped garlic and fresh basil, then drizzled olive oil & balsamic vinegar over them. Divine summer dining!
You never know how much lobster meat you’ll have leftover – so adjust this recipe accordingly.
Mark’s Lobster Rolls
2 cups lobster meat, medium-diced
1-2 tablespoons mayo, to taste
juice of half a lemon
a dash of salt & pepper
a pinch of dried tarragon (don’t overdo this! – it’s the magic ingredient but too much will overpower the lobster)
2 top-split hot dog rolls (we used hamburger rolls – same affect, but the hot dog rolls are traditional lobster roll fare)
Mix the lobster meat, mayo, lemon juice, s&p and tarragon together. Chill until ready to serve.
Butter the rolls and toast in a pan until lightly golden. Fill with lobster salad and serve.
Mmmmmm-mmm – thats all you’ll hear!
Thanks for stopping by!