A Simple Upgrade for Your Summer Lobster Roll

(Image credit: Cooking for Keeps)

My husband’s family has a little house on Southport Island, Maine. Every summer we trek to this beautiful, quiet oasis to unplug and relax — and eat lobster, of course. The classic lobster roll, however, leaves much to be desired; the sad, lifeless hotdog bun really ruins it for me every time.

Enter: the garlic bread hoagie. While lobster roll purists may scoff at this idea, I think it’s rather ingenious.

Think about it — some people like their lobster rolls hot with butter, while others prefer the cold, mayo-laden version. Why not combine the two to get the best of both worlds?

In this recipe, you brush fresh hoagie rolls — on the inside and outside! — with garlic, butter, and dried parsley before toasting them in the oven. While the rolls are getting warm and golden-brown, you toss cooked lobster meat with a touch of mayo, some lemon juice, and fresh tarragon.

Then all you have to do is fill the garlic bread hoagies with the lobster salad, and voila! Perfect lobster rolls.

Get the Recipe: Tarragon and Lemon Lobster Rolls with Garlic Bread Hoagies from Cooking for Keeps