{"id":150,"date":"2025-12-16T10:14:37","date_gmt":"2025-12-16T10:14:37","guid":{"rendered":"https:\/\/cookjia.com\/?p=150"},"modified":"2025-12-16T10:30:20","modified_gmt":"2025-12-16T10:30:20","slug":"creamy-herb-infused-lobster-roll-recipe","status":"publish","type":"post","link":"https:\/\/cookjia.com\/index.php\/2025\/12\/16\/creamy-herb-infused-lobster-roll-recipe\/","title":{"rendered":"Creamy Herb-Infused Lobster Roll Recipe"},"content":{"rendered":"

Lobster Roll<\/p>\n

Key Details<\/p>\n

\"Creamy<\/figure>\n

Level: Intermediate<\/p>\n

Yield: 4 servings<\/p>\n

Total Time: 55 minutes<\/p>\n

\"Creamy<\/figure>\n

Prep Time: 30 minutes<\/p>\n

Cook Time: 25 minutes<\/p>\n

Ingredients<\/p>\n

\"Creamy<\/figure>\n

Lobster Sauce<\/p>\n

White wine<\/p>\n

Tarragon vinegar<\/p>\n

\"Creamy<\/figure>\n

Peppercorns<\/p>\n

Shallots<\/p>\n

Bay leaf<\/p>\n

\"Creamy<\/figure>\n

Fresh tarragon<\/p>\n

Fresh thyme<\/p>\n

Half-and-half<\/p>\n

\"Creamy<\/figure>\n

Chunked butter<\/p>\n

Lemon juice<\/p>\n

Salt<\/p>\n

\"Creamy<\/figure>\n

Lobsters<\/p>\n

Fresh lobsters (for tail, claw, and knuckle meat)<\/p>\n

Lobster Rolls<\/p>\n

\"Creamy<\/figure>\n

Hot dog buns (4)<\/p>\n

Butter (for toasting)<\/p>\n

Plain yogurt (for drizzling)<\/p>\n

\"Creamy<\/figure>\n

Chopped chives (for sprinkling)<\/p>\n

Lemon wedges (for serving)<\/p>\n

Mayo Mustard<\/p>\n

\"Creamy<\/figure>\n

Dried mustard<\/p>\n

1 \u00bd teaspoons water<\/p>\n

Lemon juice<\/p>\n

\"Creamy<\/figure>\n

Mayonnaise<\/p>\n

Dijon mustard<\/p>\n

Hot sauce<\/p>\n

\"Creamy<\/figure>\n

Salt (to taste)<\/p>\n

Directions<\/p>\n

For the Lobster Sauce<\/p>\n

\"Creamy<\/figure>\n

In a medium saucepan over medium-high heat, simmer white wine, tarragon vinegar, peppercorns, shallots, bay leaf, tarragon, and thyme until nearly dry (about 10 minutes). Add half-and-half and reduce by two-thirds (5 more minutes).<\/p>\n

Lower the heat to low and whisk in butter one chunk at a time, stirring vigorously until each piece is almost melted. Remove from heat, season with lemon juice and salt, then strain through a fine-mesh sieve. Keep the sauce warm over very low heat until ready to use.<\/p>\n

For the Lobsters<\/p>\n

\"Creamy<\/figure>\n

Bring a large pot of salted water to a boil. Prepare an ice bath. Kill lobsters by placing them on their backs and inserting a knife tip into their heads between the antennae. Boil for 20 seconds, then immediately transfer to the ice bath to stop cooking.<\/p>\n

Extract tail, claw, and knuckle meat (it will still be translucent and raw). Remove the “mud line” from tails and dice tail meat into bite-size chunks. Add all lobster meat to the warm sauce and slowly heat until just cooked through, stirring frequently to prevent the sauce from breaking. If it starts to separate, add a few drops of cold water and remove from heat briefly.<\/p>\n

For the Lobster Rolls<\/p>\n

\"Creamy<\/figure>\n

In a skillet, toast the sides of the buns with butter until crispy and golden. Spoon the cooked lobster meat (and as much sauce as you like) into the buns. Drizzle with Mayo Mustard and yogurt, then sprinkle with chives. Serve with lemon wedges.<\/p>\n

For the Mayo Mustard<\/p>\n

Mix dried mustard with water and lemon juice until smooth. Whisk in mayonnaise, Dijon, hot sauce, and salt to taste.<\/p>\n

\"Creamy<\/figure>\n

Cook\u2019s Note<\/p>\n

Leftover lobster sauce works beautifully over baked potatoes or with grilled\/roasted fish.<\/p>\n","protected":false},"excerpt":{"rendered":"

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