These Lobster Salad Rolls with Tarragon and Lemon are a classic lobster roll with a twist! Sweet lobster is lightly dressed in an lemon and tarragon mayo, and then nestled into garlic butter buns.
Preheat oven to 350 degrees.
Cut a deep V into the middle of each hoagie rolls and remove the bread. Slice the outer edges off of each hoagie so you have a flat area exposed to brush with butter.
Heat a medium skillet to a medium heat. Add 3 tablespoons of butter and 2 tablespoons of garlic. Add lobster tails shell-side down. Cook in the garlic butter until the tails are bright pink. As they cook, spoon the garlic butter over the flesh of the lobster. Turn the tails over so they are flesh-side down, shell-side up. Cook another 2-3 minutes until the lobster meat is firm and white. Do not over cook. Remove the tails from the pan and set aside. Reduce the heat down to low.
Remove the meat from the sheels. Chop into bite-sized pieces. Add the meat back to the garlic butter and toss until coated. Cool to room temperature.
While the meat cools, add remaining butter and garlic to the skillet. Heat the garlic butter on low until the garlic is softened. Remove from heat. Use a pastry brush to brush the butter on the inside and outside of each hoagei. Sprinkle inside and outside with dried parsley and season with salt and pepper. Place on a baking sheet and bake for 5-7 minutes until slightly crips and just barely golden brown.
While the lobster cools and hoagies toast, add mayo, lemon zest, lemon juice, tarragon, and salt to a large bowl. Stir until combined. Add lobster pieces. Toss until coated. Season with salt and pepper.
Nestle lobster into rolls. Garnish with tarragon.