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Dinner - Lunch
Egg Salad Lobster Rolls
Buckle up for an egg-citing escapade with this egg-ceptional twist on the classic lobster roll!
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Yields 2 SERVINGS
Prep + Chill Time
20mins
Cook Time
25mins
Total Time
45mins
Egg Salad Lobster Rolls!
Ingredients
- 3 large Rosemary Farm eggs
- 2 large lobster tails
- 1 1/2 tbsp freshly chopped parsley
- 1 1/2 tbsp freshly chopped chives
- 1 tsp freshly chopped tarragon
- 2 tsp fresh lemon juice
- 1/4 cup mayonnaise
- to taste salt and pepper
- 1/4 cup butter
- 2 small hoagie rolls or hot dog buns
Instructions
- Heat a medium sauce pot filled with water over high heat, and prepare 1 large ice water bath or 2 small.
- Once water is boiling gently add eggs with a large spoon or small sieve and set a timer for 13 minutes.
- Carefully transfer eggs to ice bath to stop cooking.
- Allow water to return to boil, if not already, and add lobster tails. Cook for 9 minutes.
- Transfer lobster to ice water bath until cool.
- Use kitchen shears to cut lengthwise down the top and bottom shell, remove meat and roughly chop.
- Peel eggs and roughly chop.
- Heat butter in a small saucepan over medium low heat, until it is fragrant and lightly browned, about 5 minutes. Keep warm.
- Meanwhile in a mixing bowl combine mayonnaise, parsley, chives, tarragon, and lemon juice.
- Fold in chopped eggs and lobster. Season to taste with salt and pepper.
- Divide egg and lobster salad between rolls and serve with browned butter on the side.
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