This is also nice served without the bread, just on a bed of greens.
6 (5 – 6 oz.) lobster tails, thawed
1/3 cup mayonnaise
1 tsp. Dijon mustard
2 Tbsp. very finely chopped onion or shallot
1 rib celery, finely chopped
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh tarragon
2 Tbsp. chopped fresh chives
1/2 lemon, juiced (about 3 – 4 tsp.)
1 Tbsp. olive oil
Freshly ground black pepper
6 soft rolls or ciabatta rolls
Butter lettuce or mache (lamb's lettuce)
Bring a large stockpot of water to a boil. Season the water with a handful of salt. When the water is at a rolling boil, add the lobster tails and cook for 5 – 6 minutes. Remove the lobster tails from the pot and let them cool.
Combine the mayonnaise, mustard, onion, celery, fresh herbs, lemon juice, and olive oil in a bowl. Season to taste with salt and freshly ground black pepper.
When the lobster has cooled, remove the meat from the shell. (I do this by cutting down the back of the shell and then sliding my fingers under the shell to separate the meat from the shell.) Slice each lobster tail in half lengthwise and then chop into pieces. Add the lobster to the mayonnaise mixture and fold together.
Slice open the rolls and butter the insides. Toast the rolls on a griddle or grill pan to warm and crisp the inside surface. Place a leaf of butter lettuce or some mache in each roll and fill with the lobster mixture. Serve with a side salad of gently tossed greens. Serves 6.
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