Lobster Roll Recipe with Mayonnaise on Brioche Buns

INGREDIENTS

FOR THE COURT BOUILLON:

6 sprigs of fresh thyme 4 ounces of unsalted butter 4 smashed garlic cloves ½ peeled and sliced yellow onion juice of 1 lemon and the lemon body 4 cups of cold water ½ bottle of chardonnay 3 tablespoons of Kosher salt 1 teaspoon of ground black pepper 1 ½ pounds of raw lobster tail meat, shell removed

FOR THE SALAD:

1/3 cup of mayonnaise 3 stalks of small diced celery ½ peeled and small diced small yellow onion 1 small diced Kosher Dill pickle 1 tablespoon of chopped capers 1 tablespoon of chopped fresh tarragon 1 tablespoon of chopped fresh chives Kosher salt and fresh cracked pepper to taste 10 toasted brioche slider buns

INSTRUCTIONS

In a large pot bring all of the ingredients except for the lobster to a simmer. Turn the heat to low.

Add in the lobster tails and cook for 3 to 6 minutes or just until finished. Remove the ingredients from the liquid and chill until completely cool.

Slice the cooled lobster or large dice it and add it to a bowl along with the mayonnaise, celery, onion, pickle, capers, tarragon, chives, salt and pepper and mix until combine.

Evenly distribute the lobster bound salad to 10 toasted brioche slider rolls.