I grew up in the mountains and seacoast regions of New Hampshire. Not only were these communities drop-dead amazing, there was also a growing food scene in both areas.  We would split our time from the mountains to the shore and when beachside, seafood was the center of so many meals, including lobster, well before it became a sophisticated dish.  Everyone would go down and buy their lobsters right off the boats as they came in and then return home to find different ways to serve them.  This recipe is a version of the lobster rolls we would make on a beach day, but instead of serving in a buttered potato roll, I serve on a lettuce leaf in a martini glass.


  • 6 cups of rough chopped lobster meat, for planning every 1 pound of a live lobster yields about 2 cups of meat
  • 1/2 a cup of tarragon vinaigrette 
  • 2/3 cup mayonnaise
  • 1 cup of finely diced celery
  • 1/2 cup finely chopped red onion
  • Chopped tarragon to taste
  • Butter lettuce

Making It

  • Take the lobster meat and marinate with the tarragon vinaigrette  in the refrigerator for 4 hours
  • Remove and drain dressing
  • Mix lobster meat with the celery, mayonnaise, red onion
  • Place a large lettuce leave in the bottom of the martini glass and a cup of lobster meat in each glass and a pinch of fresh tarragon
We sometimes order up mini rolls, butter toast them and serve petite lobster rolls at events.  They are always a big hit.


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