Lobster Salad Rolls with Shaved Fennel and Citrus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Bright citrus and licorice notes from the fennel complement the sweet, tarragon-flecked lobster meat. We use New England-style hot dog buns, which are top-split and have an open crumb on the sides. Ingredients:
3 cups coarsely chopped cooked lobster meat (about 3 lobsters) |
3 tablespoons canola mayonnaise |
2 teaspoons chopped fresh tarragon |
1/2 teaspoon kosher salt, divided |
2 cups thinly sliced fennel bulb (about 1 medium) |
1/2 teaspoon grated orange rind |
1 tablespoon fresh orange juice |
1 tablespoon fresh lemon juice |
1 tablespoon rice wine vinegar |
2 teaspoons extra-virgin olive oil |
1/4 teaspoon freshly ground black pepper |
cooking spray |
6 (1 1/2-ounce) hot dog buns |
Directions:
1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.
2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.
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