Lobster Rolls with Pickles and Tarragon Butter

Lobster rolls topped with herbs and spices on a dark slate surface.

5 from 1 vote

Lobster Rolls with Pickles and Tarragon Butter

All I'm craving are these lobster rolls with tarragon butter and pickles! This recipe uses both a tarragon butter and mayo mixed with celery for crunch.

Prep Time15

Cook Time5

Total Time20

Course: Dinner

Cuisine: American

Servings:

Author: Lindsey Baruch

Ingredients

1/4 cup unsalted butter
2 tablespoons tarragon finely minced
juice of 1 lemon
1 pound lobster meat cooked, shelled and cubed
10 bread and butter pickles finely chopped
2 sticks celery finely chopped
1 tablespoon fresh finely chopped chives
1/4 cup mayo
kosher salt and black pepper to taste
4 to 5 split-top hot dog buns
top with fresh chives

Instructions

In a pot, melt your butter and add your tarragon and salt. Once melted, turn off the heat and add your lemon juice, set aside.
Add your lobster meat to the warmed butter and toss to warm the lobster meat, about a couple minutes. Then remove from the heat and mix your lobster/butter mixture with chopped pickles, chopped celery and minced chives. Add your mayo. Stir to combine completely.
Toast your buns with butter and stuff with your lobster mixture. Top with chives and enjoy!

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