A great boat day snack, perfect for lobster season.
You must use fresh tarragon, don't try and sneak by with the dry stuff. The perfect boat or summer food.
- Kimberly
Ingredients
- 4 lobsters
- 1/4 cup shallots
- Juice and zest of one lemon
- 2 Tbs fresh tarragon
- Salt and Pepper
- 1/3 cup mayonnaise
- 4 tsp garlic, minced
- 1/2 tsp dried parsley
- 4 hoagie or 16 mini crescent rolls
Preparation
How your mama steams a Florida lobster:
Put a steam rack in a sauce pan and add enough water so it just comes through the holes in the steamer. Put the burner on medium (there is never a reason to cook on high unless you are boiling water for pasta).
Steam them on medium for 5-7 minutes; If you have monsters, it will be a little longer. Take the tail out and cut in half (I always keep the lid on the pot in case I have to put one back to steam longer; it’s always easier to save an undercooked lobster than ruin it being overcooked).
Cut the lobster in half lengthwise. Pull the lobster out of the shell. It should pull out easily if it is done. Get rid of that white gook that sometimes comes out - it grosses me out. Place a dab of butter on the hot lobster to absorb then softly salt the lobster.
Mix it all together with the rest of the ingredients (tarragon is magic in this dish) and serve on a croissant, roll, or as a dip with pita chips.