Pearl Tavern executive chef, Kent Long, is known for his inspired seafood fare, but for this recipe, he chose an old-school, classic dish. “This is a very traditional lobster roll with great texture and great flavor,” he says. “The key is to butter up and toast the bun. It’s light, refreshing, and very quick and simple to make, but still packed with flavor.”
(P.S. He had us at “quick and simple to make.”)
Lobster Roll
Ingredients:
2 cups mayonnaise
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon black pepper
4 ounces Maine lobster meat
1 each gourmet split-top bun
1 tablespoon butter
1 tablespoon French’s fried onions
1 pinch chive, chopped
Directions:
Mix mayonnaise, tarragon, lemon juice salt and pepper together. Mix Maine lobster meat with 1 tablespoon of tarragon mayonnaise. Spread butter evenly on both sides of bun and toast in skillet until golden brown. Place lobster and tarragon mixture inside of bun and garnish with fried onions and chives.