by: Kate McMillan
Cook Time
8 minutes
Prep Time
5 minutes
Yield
4 servings
Total Time
8 minutes
Prep Time
5 minutes
Yield
4 servings
summary
Nothing screams summer like a buttery lobster roll! This Connecticut-style version uses butter, as opposed to mayonnaise. We love the ease of the dish for allowing that perfectly tender lobster meat to shine with just a few ingredients. We call for frozen cooked lobster meat but you can certainly cook your own lobsters for this. You want a mix of both tail and claw meat.
ingredients
- 1 pound cooked lobster meat
- 8 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- Juice of ½ lemon
- 2 tablespoons chopped fresh chives
- 4 split-top buns
directions
- Preheat the grill to high heat.
- If you are using frozen lobster meat, defrost the lobster fully and then remove as much excess water as possible.
- In a large skillet, melt the butter over medium heat-high. Once the butter is melted and slightly bubbly, add the lobster meat. Season with salt and pepper and then toss the lobster in the butter. Warm the lobster through, about 3 minutes. Stir in the lemon juice and turn the heat to low to keep the lobster warm.
- Using a pastry brush and the butter from the bottom of the skillet, brush the outsides of the split-top buns. Place them on the grill and toast until they have nice grill marks, about 45 seconds per side.
- To serve, divide the lobster meat among the rolls, top with chives and serve at once.
notes
It is very important that you really drain any moisture from the lobster meat if you are using frozen. You can place it in a clean kitchen towel and squeeze excess water out. If not, your lobster will be soggy and not very flavorful.
If you can’t find split top buns you can use hot dog buns.
You can grill the buns on a grill or a griddle pan.
