Hot Buttered Lobster Rolls
By Alli BerkeyPublished on June 17, 2019
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
For the best results, use live lobsters. If you cannot find live lobsters, eight 4- to 5-ounce frozen lobster tails can be substituted; reduce the cooking time in step 1 to 4 minutes, or cook until the meat registers 135 degrees. If New England–style hot dog buns, also known as “split-top” buns, are unavailable, you can substitute regular hot dog buns or, in a pinch, hamburger buns.
Instructions
- Bring 6 quarts water to boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.
- Remove lobster meat from claws and tails. Cut meat into rough ¾-inch pieces; set aside. Spread softened butter evenly on outer cut sides of buns. Toast outside of buns in 12-inch skillet over medium heat. Transfer buns to serving platter.
- Melt remaining 6 tablespoons butter in now-empty skillet over medium-low heat. Stir in shallot, if using; lobster; and salt and cook until lobster is heated through, about 2 minutes.
- Using slotted spoon, divide lobster mixture among buns. Sprinkle lobster rolls with chives and drizzle with any remaining butter from skillet, if desired. Serve with lemon wedges.
Time
1¼ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For the perfect hot buttered lobster rolls, we started by simmering the lobsters whole in a large pot of heavily seasoned water until they were tender but still slightly undercooked. Once the lobster meat was removed and cut into bite-size pieces, we finished cooking it in a skillet along with butter and a bit of shallot for added sweetness and then spooned the buttered lobster into perfectly toasted rolls.
Before You Begin
For the best results, use live lobsters. If you cannot find live lobsters, eight 4- to 5-ounce frozen lobster tails can be substituted; reduce the cooking time in step 1 to 4 minutes, or cook until the meat registers 135 degrees. If New England–style hot dog buns, also known as “split-top” buns, are unavailable, you can substitute regular hot dog buns or, in a pinch, hamburger buns.
Instructions
- Bring 6 quarts water to boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.
- Remove lobster meat from claws and tails. Cut meat into rough ¾-inch pieces; set aside. Spread softened butter evenly on outer cut sides of buns. Toast outside of buns in 12-inch skillet over medium heat. Transfer buns to serving platter.
- Melt remaining 6 tablespoons butter in now-empty skillet over medium-low heat. Stir in shallot, if using; lobster; and salt and cook until lobster is heated through, about 2 minutes.
- Using slotted spoon, divide lobster mixture among buns. Sprinkle lobster rolls with chives and drizzle with any remaining butter from skillet, if desired. Serve with lemon wedges.
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