Lobster Roll Recipe
Tarragon Aioli, Herb Salad, Torpedo Roll, Herbed Chips
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Ingredients
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For the Tarragon Aioli
For the Herb Salad
For the Lobster Roll
For the Herbed Chips
Method
For the Tarragon Aioli
- 1
Make the Aioli
In a bowl, combine mayonnaise, chopped tarragon, minced garlic, lemon juice, salt, and black pepper. Mix well until smooth and creamy. Refrigerate for at least 30 minutes to allow the flavors to meld.
For the Herb Salad
- 2
Prepare the Herb Salad
In a large bowl, combine mixed greens and chopped fresh herbs. In a small bowl, whisk together olive oil, white wine vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine. Set aside.
For the Lobster Roll
- 3
- 4
Assemble the Lobster Rolls
Toast the torpedo rolls lightly. Fill each roll with the lobster mixture and top generously with tarragon aioli. Serve immediately with the herb salad on the side.
For the Herbed Chips
- 5
Prepare Herbed Chips
In a large bowl, toss the potato chips with chopped herbs, olive oil, and salt. Serve alongside the lobster rolls for a crunchy accompaniment.
