This lobster roll recipe is in honor of Mary’s Fish Camp which recently shut its doors in the West Village. This was one of my favorite spots when I first moved to NYC and was the reason I gained 20 pounds. Ok, the reason was actually me and my inability to control myself. However, the lobster rolls were so good. My updated rendition though will not put you through the same torture of mayonnaise and a mound of 1,000-calorie fries. At least for me, it was fun while it lasted, but the weight was a bear to take off. This is a recipe that you can eat once a week and not worry about too much.
A Lighter Lobster Roll Recipe
As I’ve gotten older, I have gotten a little wiser. This lobster roll recipe is “healthy-ish” as it skips the mayo and controls the butter. It has all its flavor from the court bouillon, which is essentially whatever fruits and veggies you have in your fridge. I included my go-tos below in the ingredients section for the court bouillon, and we also have a video on Galavante for that too. The other beauty of court bouillon is that you can use those fruits and veggies that aren’t in their prime. Of course, they shouldn’t be rotten but they don’t need to be ready to serve. The steam from the court bouillon broth will flavor your lobster tails. Court bouillon is like the guide to heaven in this lobster roll recipe.
Serves 4
Ingredients
12 5-6 ounce Lobster tails, cut in half
12 mini Pretzel rolls
1/2 cup Butter, melted
8 springs Tarragon
2 Meyer Lemons
Fleur de Sel
Court Bouillon
1 Orange
1 Lemon
1/2 Yellow Onion
1 bulb Fennel
2 Carrots
3 Celery stalks
1/2 stick Butter
Salt
Directions
In your steamer, add all the ingredients for the court bouillon and bring to a boil. Reduce heat to medium and place the steam basket with the lobster tails on top and cover. Gently steam for about 6-7 minutes until the tails are bright red and the meat is firm but not overcooked. Remove from heat and set aside.
While the lobster tails are steaming, melt the butter with a dash of Fleur de Sel. Add the tarragon leaves and warm through. Keep the butter warmed in the oven.
Cut your pretzel rolls in half but don’t cut all the way through. Bake or toast them in your toaster oven for about 4 minutes. Lightly brush some of the tarragon butter on the rolls. Slice your lobster tails into medallions and then cut them in half again. Divide the lobster up equally onto the pretzel rolls. Drizzle some of the tarragon butter onto the lobster rolls. Squeeze 1/2 to 3/4 of one of the Meyer lemons on top of all the lobster rolls.
For garnish slice up the lemons. Place 3 of the lobster on each plate and serve with a slice of lemon and a little more tarragon on top. Once you try this lobster roll recipe with a pretzel bun you may never go back to brioche again.
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FAQs
Q: Can you use whole lobsters in this lobster roll recipe?
A: Absolutely you can use whole lobsters in this recipe. There is nothing like the claws in a good lobster roll.
Q: Can you make this recipe all year round?
A: Absolutely yes. There are always frozen lobster tails and pretzel rolls are evergreen.
Q: Can I use a brioche bun instead of a pretzel roll?
A: Of course you can use brioche if that’s what you want to do. However, the pretzel roll takes this lobster roll recipe to the next level.
