Ingredients
- Four 4-ounce raw lobster tails
- 8 tablespoons 1 (stick) unsalted butter, at room temperature
- 4 New England-style split-top hot dog buns
- ¼ cup chopped fresh tarragon
- ¼ cup chopped fresh parsley
- 3 tablespoons chopped chives
- 1 lemon, quartered
Directions
- In a large pot, add about 2 inches of generously salted water and a steaming rack/basket and bring to a rolling boil over high heat. Carefully set the lobster tails on the rack and cover the pot. Allow lobster tails to steam until the shells are red and meat is light pink, about 8 minutes. Using tongs, remove the lobster tails and place in a bowl of water and ice to cool.
- Place a cooled lobster tail on its side on a cutting board. Using both hands, carefully press down on the tail until it cracks. Using kitchen scissors, cut up the center of the underside of the shell, avoiding the meat. Using your thumbs, pry open the shell and remove the meat in one whole piece. Rinse the meat and remove any veins, then pat dry with paper towels. Using your hands, tear the lobster meat into 1-inch pieces and set aside. Repeat with the other lobster tails.
- Spread a teaspoon of the butter onto the outside of each bun. In a skillet over medium-low heat, arrange the buns butter side down and lightly toast, flipping once, until the outer sides are light brown, 5 minutes. Set aside.
- In a small saucepan, melt the remaining butter over medium-low heat. Add the tarragon and parsley and cook for 1 to 2 minutes. Add the lobster to the pan and toss with the butter and herbs until hot, 2 minutes.
- Using tongs, carefully remove the lobster meat from the pan and divide it evenly among the buns. Drizzle the remaining herb butter over the rols. Top with chives and serve promptly with lemon wedges.
"Magnolia Table, Volume 3" copyright © 2023 by Joanna Gaines. All rights reserved.
