I have been craving a lobster roll the entire summer long. Since Labor Day weekend is approaching, I figured I better make these before the summer is gone, and so I did. These lobster rolls are made with clean, simple ingredients to really let the lobster shine through.

Believe it or not, there are quite a few restaurants here in Manhattan where you can grab a lobster roll any time of the year. The first ever lobster roll I had was at Ed’s Lobster Bar in Soho which really impressed me. I then understood why lobster rolls are so popular in the North. Another place that is great for lobster rolls is Luke’s Lobster where you can get a sampler of shrimp, crab, and lobster rolls. There are other places in the city I’ve yet to explore. There’s always next summer.

Don’t let uncooked lobster intimidate you. All you have to do is boil the tails in water, and that’s it.

The shells are really easy to remove with a knife. Just cut down the center, and the meat will easily come out of the shell. Don’t forget to devein the lobster just like you would with shrimp.

Clean, simple ingredients are all you need for a tasty lobster roll.

Perfect end to the summer.

Lobster Rolls
adapted from Giada’s Kitchen

serves 2

Very little mayonnaise is used to let the lobster really shine through. If you like more mayo, try spreading it on the hot dog roll instead. Toast the hot dog buns under the broiler for a few minutes before adding the lobster for the perfect roll.

Ingredients
2 large or 4 small lobster tails (about 2 cups cooked lobster pieces)
2 teaspoons low-fat mayonnaise 
1/2 teaspoon dried tarragon
2 tablespoons fresh chives, chopped
zest of a small lemon
fresh squeezed lemon juice from 2 to 3 lemon wedges
kosher salt and freshly ground black pepper
2 whole wheat hot dog buns, lightly toasted

Directions
Bring a large pot of water to a boil over high heat. Add the lobster tails and cook for 5 to 8 minutes until the meat turns white. The tails will turn bright red and curl. Drain and cool the lobster for at least 30 minutes.

Using a knife, cut down the center of the top shell. Remove the meat from the shells, and remove the vein that runs down the center (similar to deveining shrimp). Cut the lobster into large, chunky pieces.

In a medium bowl, add the mayo, tarragon, chives, lemon zest, lemon juice, and a pinch of salt and pepper. Stir together until combined. Add the lobster pieces and toss to coat. Spoon the lobster mixture into the toasted hot dog buns and serve.