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Chef Barret’s Lobster Roll with Fennel and Tarragon

March 6, 2017 | Main Entree



(2) 8 – 10 oz Main Entrée lobster tails lobster roll

1/3 Cup Fennel (Shaved Thin)

1/3 Cup Tarragon 

1/4 Cup Celery (Small Dice)

1/4 Cup Onion (Minced)

1/4 Cup Green & Red Pepper (Small Diced)

3 T Mayo

Juice from 1/2 Lemon

Lemon zest

1 tsp Dijon or Whole Grain Mustard

1 Stick Melted Butter

Salt to taste

Pepper to taste

Bread of Choice


Bring a medium pot of water to a boil and add lobster tails for seven minutes. Take lobster tails out of water and cool down rapidly with an ice bath. Remove meat from the shell and set it aside to cool in a medium bowl. Once lobster is cooled down shred it or cut it into chunks and combine your onion, celery, green and red pepper, Dijon, mayo, fennel and tarragon. Mix and add juice from 1/2 lemon and garnish with lemon zest. 

Use melted butter to brush your choice of bread and toast it until golden brown.



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