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Ingredients
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Lobster Salad
Tarragon Aioli
Roll & Garnish
Method
Tarragon Aioli
Make the aioli
In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon finely chopped tarragon, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon, 1/2 teaspoon lemon zest and 1/2 tablespoon lemon juice. Whisk until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust lemon, salt or tarragon. Chill while you prepare the lobster salad so flavors meld.
Lobster Salad
Prepare lobster
If using whole cooked lobster, remove meat from claws and tail and chop into roughly 1/2-inch pieces to yield about 1 1/4 cups. Pat dry with paper towel to remove excess moisture. If using pre-cooked meat, check for shell fragments and chop as directed.
Mix lobster salad
In a medium bowl, combine the chopped lobster, 1/4 cup small-diced celery, 1 tablespoon finely minced shallot and 1 tablespoon chopped fresh tarragon. Add 1 tablespoon lemon juice and 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add 2 to 3 tablespoons of the prepared tarragon aioli (start with 2 tbs and add more if you prefer creamier). Gently fold until lobster is evenly coated but still chunky. Adjust seasoning and lemon to taste.
Roll & Assemble
Toast rolls
Heat a large skillet or griddle over medium heat. Spread about 1/2 teaspoon softened butter on the inside faces of each split-top roll and place buttered side down in the skillet. Cook 1-2 minutes until golden brown and crisp; press gently to toast evenly. Remove from heat.
Build the roll
Spread about 1/2 tablespoon of tarragon aioli inside the bottom of each toasted roll. Line each roll with a small handful (about 1/2 cup) of trimmed watercress. Divide the lobster salad evenly among the four rolls (about 1/3 cup per roll), mounding slightly. Drizzle a scant additional 1/4 teaspoon aioli over the lobster if desired. Sprinkle a small pinch of chopped tarragon or a grind of black pepper over each roll.
Serve
Serve immediately with lemon wedges on the side for squeezing. Best served warm rolls with chilled lobster salad. Leftover lobster salad can be refrigerated up to 1 day.