This New England favorite tastes best on hot-dog buns that have been grilled or toasted until lightly charred.
- Yield: Makes 4
Source: Martha Stewart Living, August/September 1993
- 2 one-and-a-half-pound live lobsters
- 1 tablespoon snipped chives
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons Homemade Mayonnaise, or prepared
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 bunch arugula
Bring a large pot of salted water to a boil. Plunge lobsters in headfirst. Allow water to return to a simmer, and cook for 5 minutes. Remove pot from heat. Leave lobsters in hot water for 3 more minutes. Remove lobsters, and let cool. Split lobsters lengthwise, and crack claws, allowing water to drain. Remove meat from shells, and cut into large chunks.
In a small bowl, combine herbs with mayonnaise, lemon juice, and pepper to taste. Add lobster meat, and mix well.
Brush insides of buns with melted butter. Grill or broil until brown and crisp.
To assemble lobster rolls, line each bun with arugula, and top with lobster salad.