Buttery Lobster Rolls Recipes

HOT BUTTERED LOBSTER ROLL

Steps:

• Preheat medium skillet on low-medium heat.
• Add butter. When butter is nearly melted, add lobster including any juices from package.
• Simmer on low heat for 1 minute, then add shallots.
• Simmer for 4-5 minutes until lobster is firm and springy.
• Add orange zest and chives, simmer for 30 seconds and remove from heat.
• Remove lobster from butter and pour butter into serving bowl.
• Use some of the butter to butter and toast the buns.
• Cut lobster into smaller pieces, place on roll, add a sprinkle of chives and serve with remaining butter.

EASY CLASSIC LOBSTER ROLLS

Steps:

• Chop the tail into bite sized pieces and place in a large bowl with the claw and leg meat.
• Whisk the mayonnaise and lemon juice in a small bowl and season with salt and pepper to taste. Gently toss the dressing with the lobster meat and set aside.
• Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the hot dog roll in the skillet until golden brown. Flip and toast the reverse side. Repeat with remaining rolls.
• Open each roll and fill with 1/4 of the lobster salad. Drizzle 1 tablespoon melted butter over each roll and top with 1 tablespoon chives. Serve immediately.

WARM LEMON BUTTER LOBSTER ROLL

Steps:

• In a large pot fitted with a steamer basket add one inch of water to the pot, secure with a lid and bring to a boil. Use a set of tongs to transfer the live lobster to the steamer basket, cover and steam for about 12-14 minutes or until cooked through and bright red. Transfer the lobster to a cutting board and let rest until you can handle it with your hands.
• In a small saucepan, melt 4 tablespoons butter and add the tarragon, lemon and salt. Mix together and keep warm on a low heat.
• Melt the remaining teaspoon of butter in a skillet or cast iron pan. Griddle the buns in the pan until browned on the outside, turning several times with a pair of tongs until you've achieved a golden crust. Remove from heat.
• Use lobster crackers or kitchen sheers to remove the lobster meat from the tail and claws, keeping the lobster in large pieces. Split the lobster tail in half lengthwise. Transfer the warm lobster meat to the butter mixtures and toss to coat.
• Divide the lobster between the two buns and drizzle additional butter-lemon sauce over as desired. Sprinkle with additional tarragon for garnish. Serve.

WARM BUTTERY LOBSTER ROLLS

Steps:

• Fill a large skillet with deep sides with water and bring it to a boil on the stove. Boil the lobster tails for 8 minutes or so, until they become a vivid red. Take the pan off of the heat and remove the tails. Drain the water from the pan but keep it on the stove without washing it. When the tails become cool enough to handle, crack them open and remove the meat. Dice it into manageable, bite sized pieces and set it aside. Then heat the butter and lemon juice together in the skillet over medium high heat.
• Add the scallions, garlic, celery and lemon zest and let them get fragrant for a minutes. Season it all with the dried parsley, dried tarragon, salt and pepper while they cook. Then add the lobster meat back in and let it cook with the mixture for another minute. Take the pan off of the heat. Meanwhile, toast the Portuguese rolls and butter them. Stuff each roll with half of the mixture and serve immediately! Enjoy!

LOBSTER ROLLS

Steps:

• Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
• In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
• Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.

BUTTERY LOBSTER ROLLS

Steps:

• Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover and steam until bright red, 9 to 10 minutes. Remove the lobsters to a baking sheet with tongs and let cool. Shell the lobsters (see below). Cut the lobster meat into 3/4-inch chunks, discarding any cartilage from the claws.
• Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the buns and toast, turning, until golden on both sides, about 3 minutes. Remove to a plate.
• Wipe out the skillet. Add the remaining 6 tablespoons butter and the lobster meat. Reduce the heat to medium low and cook, stirring gently, until the lobster is just warmed through, 2 minutes. Remove from the heat and stir in the chives and tarragon; season with salt. Divide among the buns; sprinkle with paprika.
• How to Shell a Lobster
• Twist off the claws and set aside, then gently twist and pull the tail from the body; discard the body.
• Use kitchen shears to cut through the underside of the tail shell; pull out the meat. Remove the black vein and any roe or tomalley (green matter).
• Bend the small pincer on each claw from side to side, then pull it off the claw.
• Use the blunt side of a knife or a nutcracker to crack the claws; break open and pull out the meat from the claws and knuckles.