KANSAS CITY, MO — October is National Seafood Month and we are celebrating with help from Executive Chef Kent Long of Pearl Tavern. Today, Kent shows us how to make their delicious lobster rolls.
Pearl Tavern Lobster Rolls
2 cups mayo
1 tbsp fresh tarragon, chopped
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp black pepper
4 oz Maine lobster meat
1 each – gourmet hot dog bun
1 tbsp butter
1 tbsp French’s Fried Onions
1 pinch chopped chive
Instructions:
Mix mayo, tarragon, lemon juice, salt and pepper together. Mix Maine lobster meat with 1 tbsp of the tarragon mayo. Spread butter evenly on both sides of the hot dog bun and toast in a skillet until golden brown. Place lobster and tarragon mixture inside of hot dog bun. Garnish top of lobster salad with fried onions and chives.
Enjoy!