Cut (I use kitchen scissors) each lobster tail in half
Season each with garlic salt, cracked black pepper, drizzle of olive oil and then a slab of softened butter
Warm up your cast iron skillet with 2 -3 tablespoons of unsalted butter.
Once hot, place all lobster tails skin side down and sear in the pan. Once the shells turn red, flip them under 3 minutes tops.
Squeeze lemon juice over all the lobsters (skin side up) in the pan. Cook for 2 more minutes.
Remove from the pan and let them cool on a cutting board.
Once cooled, remove the lobster meat from the shell and cut into nice size chunks
In the same skillet, add olive oil and turn on medium heat.
Add the chopped shallot and sauté for 1-2 minutes
Then add the lobster meat and fresh tarragon and quickly sauté no more than 45 seconds then remove from the skillet.
Melt stick of butter in microwave for 45 seconds
Heat the brioche buns for 30 seconds in microwave. Immediately brush them with melted butter.
Add lobster meat mixture to each roll
Add a small pinch of Old Bay seasoning to the melted butter to drizzle on top of each roll and enjoy hot.
Suggested beverage: Chilled Cotes De Provence Rose (Minuty, Miraval or Whispering Angel)
Ingredients
Brioche Hot Dog Buns
Tillamook Unsalted Butter (4 sticks / one package) softened and also melted
5-6 small lobster tails (enough for 2 nice size rolls)
1 medium sized shallot chopped fine
Juice of 1 large / 2 medium lemons
Garlic salt
¼ cup chopped Fresh Tarragon
Small pinch of Old Bay Seasoning for melted butter / lemon mixture
Good Unfiltered Olive Oil
Fresh cracked black pepper
Lobster Rolls
I love to cook seafood but did not make my first Lobster Roll until Covid. I love to cook the smaller lobster tails they have year-round on special for $5 - $6 each. They are sweet and tasty for this recipe.