Classic Lobster Roll
lobster, celery, crème fraiche, lemon, parsley, tarragon, sub rolls, butter
Sandwiches and Burgers
Many of you have yet to experience the US Open. Those that have will probably agree that it’s really a ton of fun with enough food and drink options to make your head spin. Our favorite thing to nosh on at the Open has always been (and may always be) the signature lobster roll.
So here’s our take on that tasty, somewhat messy sandwich. It’s a recipe we think you can easily make and enjoy at home, especially if you’re planning to stay in and watch tennis.
1 ½ pounds lobster meat (boiled, steamed, but not roasted)
2 inner celery stalks
½ cup crème fraiche
3 tablespoons lemon juice, freshly squeezed
1 ½ tablespoons flat leaf parsley, finely chopped
½ tablespoon tarragon, freshly chopped
Sea salt, to taste
Freshly ground black pepper, to taste
4 sub rolls (preferably brioche buns), lightly toasted
Melted salted butter, for buttering the rolls
Chop the lobster into bite-size pieces and place into a bowl.
Add to the bowl the crème fraiche, lemon juice, parsley, tarragon, a couple pinches of pepper, and a couple pinches of salt. Stir all together.
Right when the rolls come out of the toaster, brush them with the melted butter, making sure they’re buttery and delicious!
Fill each roll with equal servings of lobster salad.
Garnish with an extra pinch of the tarragon and parsley bits. Serve and enjoy!