Servings:
Makes eight servings
Ingredients
- 2 pound lobster meat, poached and shelled
- 8 pound hot dog buns
- 1 ounce romaine lettuce, chiffonade
- 2 tablespoon clarified butter
- 1 cup celery
- 2 tablespoon tarragon leaves, chopped
- 1 pint mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon lemon zest
- 1/4 teaspoon minced garlic
Preparation
Baking Directions:
To make the lemon aioli, combine in a large mixing bowl the mayonnaise, lemon juice, lemon zest and garlic.
Add cayenne pepper and salt to taste.
Mix well.
To make the lobster mix, mix the lobster meat, celery, tarragon leaves and lemon aioli.
Mix and season with salt and pepper to taste.
Lightly toast the bun on a griddle in the clarified butter.
Place the lettuce in the bun and top with the lobster mix.
