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Jacques Pépin's Connecticut-Style Lobster Roll

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Outside of Maine, and particularly along the Connecticut beachline, lobster rolls come not with mayonnaise, but bathed in warm butter. We're enamored of Jacques Pépin's version, with the very French addition of fresh tarragon."

List of Ingredients

â—¦ ½ cup unsalted butter
â—¦ 2 split-top hot dog rolls
â—¦ 1 tablespoon fresh minced tarragon
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1 pound cooked lobster meat, cut into ½-inch chunks
â—¦ Kosher salt and freshly ground black pepper, to taste
â—¦ Lettuce leaves, for serving


Recipe

Melt butter in a small saucepan over low heat. Brush insides and outsides of hot dog rolls with some of the butter and brown on both sides in a skillet over medium heat.

Add tarragon and lemon juice to the saucepan, season with salt and pepper, and add lobster meat. Heat until just warmed through.

Tuck two lettuce leaves into each roll, fill with lobster, and spoon butter on top.

Serves 2