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Deconstructed Lobster Roll Salad

Prep Time 20 minutes
Cook Time 5 minutes
Servings 2


  • 2 uncooked lobster tails
  • 1/2 cup mayo
  • 2 cloves garlic minced
  • 1/2 lemon juiced
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh tarragon finely chopped
  • 3 hot dog buns cubed
  • 2 tbsp butter melted
  • 1/2 tsp salt
  • 1/2 head red butter lettuce washed and coarsely chopped
  • 1/4 head escarole washed and coarsely chopped


  • Bring a large pot of water to a rolling boil. Salt the water liberally and add the lobster tails. Cook for 3-5 minutes.
  • Take the lobster tails out of the pot and plunge them into an ice bath to stop the cooking process.
  • Once the tails are cool enough to handle, split each tail in half lengthwise. Pry the lobster meat out of the shells and set aside. Discard the shells.
  • In a medium-sized bowl whisk to combine the mayo, lemon juice, garlic, dill, and tarragon. Set aside.
  • Place the hot dog bun pieces in a large bowl and pour the butter over top. Add the salt and toss to coat. Transfer the hot dog bun pieces to a cast iron skillet and place over medium heat. Toast the bun pieces until golden, about 5 minutes. Transfer the pan to a 150°F oven to keep warm.
  • Divide the lettuce and escarole amongst two large plates. Place two pieces of the lobster tail on top followed by a handful of the warm hot dog croutons. Drizzle the mayo mixture over top and serve immediately with a glass of white wine.