New England Lobster Rolls
- 2 pounds Lobster Meat (tail, knuckle and claw)
- 1/4 cup Fresh "Lobster Water"
- 1/2 cup Mayonnaise
- 3 tablespoons Tarragon
- Desired amount Olivio Ultimate Buttery Spread
- 1 package New England Hot Dog Buns
- For the Lobster Water - Whether you have picked your own lobster or purchased picked meat, rinse the meat quickly under cold water and place in a mixing bowl.
- When you take the meat out to cut into bite size pieces, keep the sweet "Lobster Water" that has collected in the bottom of your mixing bowl and add the Mayonnaise and Tarragon, whisking until smooth.
- Chop lobster tails into 1/2" bite size chunks and leave the claw and knuckle meat whole. Return the chopped meat to the bowl and toss in the Mayo/Tarragon dressing. Chill until ready to serve.
- Generously lather the outside of the New England hot dog buns with Olivio Ultimate Buttery Spread and pan sear on a stove top on medium low heat to lightly toast each side of the bun.
lobster, water, mayonnaise, tarragon, new
Taken from www.epicurious.com/recipes/member/views/new-england-lobster-rolls-5d163d2330b32900081416d4 (may not work)