Chef notes
I love this recipe because it's easy to make, it's fresh and delicious and it's the perfect cool food for a warm summer day.
Technique tip: Salting the slaw vegetables prior to adding the dressing helps the dressing absorb better.
Ingredients
- 4 brioche hot dog buns
- 1 pound lobster meat, cooked
- 4 tablespoons mayonnaise
- 2 tablespoons chopped tarragon
- 2 lemons, zested and juiced
- Salt, to taste
- 1 small head savoy cabbage, washed and thinly sliced
- 2 carrots, peeled and shredded
- 1 white onion, peeled and thinly sliced
- 2 tablespoons honey
- 1 teaspoon cumin
- 4 limes, juiced
- Salt, to taste
- 2 tablespoons cilantro, washed and picked from stems
Preparation
For the lobster rolls:
1.Heat a skillet over low heat. Cut the rolls in half and toast them in the skillet until golden.
2.In a medium bowl, mix the lobster, mayonnaise, tarragon, lemon zest and juice, and season to taste with salt.
3.Stuff each roll with 1/4 of the lobster salad mixture.
For the cumin-lime slaw:
1.Salt the vegetables in separate bowls and let them sit for 20 minutes.
2.Combine all the vegetables in a large bowl, cover with water and strain.
3.In a small bowl, mix together the honey, cumin, lime juice and salt.
4.Toss the strained vegetables with the dressing and cilantro.
To serve:
Place the lobster rolls on 4 plates and serve with a side of slaw.
