45M Total Time
20M Prep Time
Ingredients and Directions
Heat a medium sauce pot filled with water over high heat, and prepare 1 large ice water bath or 2 small.
Once water is boiling gently add eggs with a large spoon or small sieve and set a timer for 13 minutes.
Carefully transfer eggs to ice bath to stop cooking.
Allow water to return to boil, if not already, and add lobster tails. Cook for 9 minutes.
Transfer lobster to ice water bath until cool.
Use kitchen shears to cut lengthwise down the top and bottom shell, remove meat and roughly chop.
Peel eggs and roughly chop.
Heat butter in a small saucepan over medium low heat, until it is fragrant and lightly browned, about 5 minutes. Keep warm.
Meanwhile in a mixing bowl combine mayonnaise, parsley, chives, tarragon, and lemon juice.
Fold in chopped eggs and lobster. Season to taste with salt and pepper.
Divide egg and lobster salad between rolls and serve with browned butter on the side.
- 3 large eggs
- 2 large lobster tails
- 1 1/2 tbsp freshly chopped parsley
- 1 1/2 tbsp freshly chopped chives
- 1 tsp freshly chopped tarragon
- 2 tsp fresh lemon juice
- 1/4 cup mayonnaise
- to taste salt and pepper
- 1/4 cup butter
- 2 small hoagie rolls or hot dog buns
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.