By: Allysa Adamson
Lobster Rolls with Lemon Tarragon Butter
1 stick butter
1 lemon, zest, and juice
½ Tbsp. finely chopped tarragon
1/8 tsp. cayenne
Kosher salt, freshly ground pepper
2 pounds lobster tails
4 brioche hot dog buns
½ Tbsp. sliced chives
1. Melt the butter slowly in a medium saucepan over low heat. Let sit until you start to see it separate. Skim off the foam that rises to the top, then gently pour into a bowl, making sure to leave behind the milk solids that have settled to the bottom of the pan.
2. Put the clarified butter in a large sauté pan over the lowest simmer heat. Add the lemon zest, lemon juice, and tarragon, and season with salt and cayenne.
3. Place lobster tails on the perforated pan and place in the Convection Steam Oven on mode Steam at 210 degrees for 10-15 minutes until the shells turn bright red and the flesh turns opaque. Remove immediately and place on ice (to stop the cooking).
4. Remove the meat from the lobsters. Cut each tail into four pieces. Drop them into the butter mixture and toss to coat everything. Let sit for about 2 minutes. Meanwhile, brush the insides of the buns with some of the clarified butter and sprinkle with salt and pepper. Grill until just toasty. Spoon the lobster into the toasted buns and top with chives, serve immediately.
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