Variation of the lobster roll that called for emulsified butter infused with tarragon, chives, and parsley,
Author:DON NICHOLAS
Ingredients
Scale
1 pound fresh cooked lobster meat (claw and knuckle preferred)
6 tbsp. unsalted butter
1 tbsp. fresh tarragon, finely chopped
1 tbsp. fresh chives, finely chopped
1 tbsp. fresh parsley, finely chopped
1 tsp. lemon juice
4 New England-style split-top brioche rolls
Salt and pepper, to taste
Instructions
Melt the Butter: In a small saucepan, melt the butter over low heat. Stir in the chopped tarragon, chives, and parsley. Add a squeeze of lemon juice and a pinch of salt and pepper.
Warm the Lobster Meat: Add the lobster meat to the butter and gently warm it over low heat for 2-3 minutes, allowing it to absorb the herb-infused butter.
Toast the Rolls: Lightly butter the inside of the split-top brioche rolls and toast them in a pan until golden brown.
Assemble: Divide the lobster mixture evenly among the toasted rolls, spooning any extra butter over the top.
Serve Immediately: Enjoy with a side of crispy fries, a glass of white wine, or a cold craft beer.
