Lobster made portable
There’s a big difference between American lobsters (Homarus americanus) and Florida, or Caribbean, spiny lobsters (Panulirus argus). Taste. To me, and other Floridians, there’s no comparison. Think of the difference between wild-caught and farm-raised shrimp. Bland v. tasty!
I offer a couple of tips to making your lobster meal a success. After splitting the tail with a pair of kitchen shears and a heavy knife, drop them into boiling, unsalted water. If you want to finish them on your grill to add some color to the meat, boil for 2 minutes, then grill. Otherwise, boil for 4 minutes. But if you don’t want to watch lobster-wrestling tableside, consider the portability of the lobster roll. You’ll spend a bit more time preparing the dinner, but I promise your guests or family will be just as happy—and likely not to need Wet Wipes to clean their hands, arms and upper bodies.
With the exception of removing the meat from the cooked tails, this recipe is a no-brainer. But you’ll be the one who gets messy, and the resulting lobster salad part can be refrigerated for a few hours in advance of service.
Florida Lobster Rolls
- Meat of two cooked Florida lobster tails
- 1 tbsp Mayonnaise
- 1/2 tsp dried tarragon
- 1 tsp chives, chopped
- Leafy, soft lettuce (Bibb or curly)
- Soft baguette, preferably brioche
- Chop the meat into bite-sized chunks and mix with one tablespoon mayonnaise and half-teaspoon of tarragon.
- Lightly buttering and toasting the baguette under your oven’s broiler is optional, but not necessary.
- Load up the sandwich, then sprinkle with the chives just before serving.
Enjoy Florida seafood at its best. FS
Florida Sportsman Magazine August 2019