Lobster Rolls with Shaved Fennel and Citrus
A lighter take on traditional lobster rolls topped with shaved fennel that can be made in just 15 minutes
Ingredients
- 3 cups coarsely chopped cooked lobster meat
- 2 tablespoons mayonnaise
- 2 teaspoons fresh tarragon chopped
- 1/2 teaspoon kosher salt divided
- 2 cups thinly sliced fennel bulb about 1 medium bulb
- the zest from one orange
- 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
- 3 tablespoons unsalted butter divided
- 6 New England hot dog buns
Instructions
- Combine the lobster, mayo, tarragon, and 1/4 teaspoon salt in a large bowl.3 cups coarsely chopped cooked lobster meat, 2 tablespoons mayonnaise, 2 teaspoons fresh tarragon
- Combine the fennel, remaining 1/4 teaspoon salt, orange zest, orange juice, lemon juice, rice wine vinegar, olive oil, and pepper in a separate bowl.2 cups thinly sliced fennel bulb, the zest from one orange, 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
- Heat a large saute pan over medium heat. Melt 1 tablespoon butter, swirling to coat. Add 2 buns to the pan and cook for 2 minutes on each side or until lightly browned. Repeat with remaining butter and buns.3 tablespoons unsalted butter, 6 New England hot dog buns
- Add 1/2 cup lobster salad to each bun. Top with 1/2 cup fennel salad.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!