Maine Lobster Roll--Chef Jim Rhegness/Penta Career Center
1/2 lb. fully cooked lobster meat or 1 (2 1/2 lb.) live lobster
1/2 med. cucumber, peeled, seeded and finely diced
1/4 C. mayo
1/2 Tbsp. fresh Tarragon
2 small scallions, thinly sliced
Kosher or Sea Salt
Fresh ground pepper
2-3 New England style hotdog buns
2-3 Tbsp. unsalted butter, softened
Cole Slaw as accompaniment
Prepare the Lobster Salad:
If using live lobsters, steam or boil them.
Let cool at room temperature. Remove meat. Cut meat into 1/2" dice.