With spring finally here, and summer right around the corner, what better way to celebrate the start of warmer weather than with a delicious lobster roll? Vince Young Steakhouse, the only locally owned and operated prime steakhouse in Austin, has your lobster roll needs covered. Chef Phillip Brown’s Lobster Rolls are a Vince Young Steakhouse customer favorite, and would be the perfect addition to any springtime get-together.
Chef Phillip Brown | Austin, TX
1 lb. lobster meat
1 lb. unsalted butter
16 mini hotdog style buns, lightly toasted
2 egg yolks
Juice of ½ a lemon
1 clove of garlic, minced
2 Tbsp. tarragon
1 head Boston lettuce
Poach lobster meat in the unsalted, melted butter for 4 minutes; remove the mixture from heat and immediately strain the lobster; place in refrigerator to chill while making aioli.
For tarragon aioli, place garlic, egg yolks and lemon juice in a bowl; begin to whisk slowly, add canola oil until you have reached the consistency of mayonnaise; once the mixture is thick stir in tarragon.
In a separate bowl combine chilled lobster meat and aioli and fold into one another.
Place a small amount of lettuce in each bun and add a good amount of the lobster mixture to fill; plate and serve.