A warm buttered lobster roll is the best lobster roll out there. This lobster roll recipe is simply fabulous, requiring only 4 ingredients!.
There are many types, sizes, and tastes of lobster rolls, but the best ones have fresh lobster meat tossed in warm butter and piled on top of a buttered and toasted New England bun. A lobster roll should have a lot of butter, a lot of lobster, and not many extras.
Growing up in Connecticut, I am 1,000% biased. Lobster rolls are almost always warm and buttered. Cold? Mayo? No thank you.
If you like lobster and butter, come with me and try the best lobster roll ever! Oh, and while we’re talking about lobster, make a lobster roll puff pastry and then lobster mac and cheese. You’re welcome.
Lobster rolls are a quintessential summer dish, especially in New England and along the Atlantic coast. These sandwiches are usually made with lobster meat tossed in mayonnaise or drawn butter and served on a toasted hot dog bun. The lobster meat can be served hot or cold, depending on your preference. While both styles are delicious, hot lobster rolls drenched in melted butter are simply irresistible. The richness of the butter perfectly complements the sweet, briny flavor of the lobster. If you want to make the ultimate buttery lobster rolls at home, follow this simple guide.
Ingredients for Buttery Lobster Rolls
To make buttered lobster rolls, you will need
- 1 pound cooked lobster meat, cut into chunks
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt and black pepper to taste
- 4-6 hot dog or brioche buns
- Lemon wedges, for serving
The most important ingredient is obviously the lobster. Try to find fresh cooked lobster meat from your local fish market or grocery store seafood counter. You can also use lobster tails or whole lobsters if you don’t mind doing the work of cooking and picking the meat yourself. Just make sure the lobster is as fresh as possible for the best flavor.
When it comes to the butter, use high-quality unsalted butter. This allows you to control the saltiness of the recipe. Some chefs even prefer using brown butter, which has a deeper, nuttier flavor from being cooked. But regular unsalted butter will still make delicious lobster rolls.
Frequency of Entity Occurrence:
- Lobster: 11
- Butter: 8
- Roll: 5
- Fresh: 3
- Meat: 3
Preparing and Cooking the Lobster Meat
If you bought pre-picked lobster meat, you can skip this step. But if you are starting with raw lobster tails or a whole live lobster, you’ll need to cook and extract the meat first.
For tails, steam them for 5-7 minutes until the shells turn bright red. For whole lobsters, drop them in boiling water head-first for 8-10 minutes. This initial quick cooking firms up the meat so it is easier to remove from the shells and keeps it from overcooking later.
Once cooked, use kitchen shears to cut through the underside of the tail shells. Extract the meat in one piece if possible. For claws and knuckles, use a nutcracker or hammer to crack the shells. Pick out the meat, being careful not to shred it. Chop the lobster meat into bite-sized chunks and set aside.
Sautéing the Lobster in Buttery Goodness
Now for the fun part – cooking the lobster in melted butter!
- Melt 1/4 cup of butter in a large skillet over medium-low heat.
- When it foams, add the lobster meat.
- Cook for 2-3 minutes, gently stirring occasionally, until heated through. Be careful not to overcook.
- Transfer the hot lobster to a bowl and tent with foil to keep warm.
Meanwhile, melt the remaining 1/4 cup butter in the skillet. Once melted, add the herbs and lemon zest. Cook for 1 minute until fragrant.
Off heat, stir the lemon juice into the herbed butter. Pour this over the lobster and gently toss to coat. Taste and season with salt and pepper as needed.
Toasting the Buns
While the lobster is cooking, prepare the buns. Hot dog or New England-style split-top buns are classic choices, but brioche buns also work wonderfully.
- Spread the interior sides of each bun generously with herbed lemon butter from the skillet.
- Toast the buns face down in a skillet over medium heat until golden brown.
- You can also toast them buttered-side up under the broiler for a minute or two if you prefer.
Assembling the Buttery Lobster Rolls
Time to assemble your hot buttered lobster rolls!
- Place a generous portion of the lobster mixture onto the bottom half of each toasted, buttered bun.
- Top with the other half of the bun.
- Serve immediately with lemon wedges for squeezing over the top.
The richness of the lobster paired with hot butter and a toasted bun is absolute seafood perfection!
For extra flavor and crunch, you can also top the lobster with potato chips before closing up the sandwiches. Crunchy coleslaw is another popular pairing with hot lobster rolls.
Tips for the Best Buttery Lobster Rolls
Here are some tips to ensure you make the most delicious butter-soaked lobster rolls every time:
- Use very fresh, high-quality lobster. Old, mushy lobster won’t have the right pleasantly firm yet tender texture.
- Don’t overcook the lobster when sautéing in butter. You want it heated through but still moist.
- Make sure the buns are well-toasted and buttered for richness. Soft buns won’t hold up well.
- Add herbs like chives, parsley, and tarragon to the butter for extra flavor.
- Let the cooked lobster soak up as much lemony, herby butter as possible for maximum indulgence.
- Serve immediately before the buns get soggy. These are best enjoyed hot and fresh.
- Have plenty of napkins ready – these tend to drip butter!
Variations for Lobster Roll Lovers
While hot, buttery lobster rolls are a classic, you can try some fun flavor twists:
- Use brown butter for deeper nutty notes.
- Add a pinch of cayenne or chili powder to the butter for a hint of heat.
- Stir a little Dijon mustard into the butter mixture before tossing with the lobster.
- Swap the herbs for cilantro, dill or mint.
- Use lemon-flavored olive oil in place of some of the butter.
- Toast the buns with shredded cheese like sharp cheddar for more richness.
No matter which flavor profile you prefer, hot lobster rolls overflowing with sweet seafood and melted butter make for a decadent, comforting treat! This is an impressive dish to serve for parties, beach picnics or anytime you’re craving a taste of summer. Just be prepared to make extra – these will go fast!
Frequently Asked Questions About Lobster Rolls
What type of lobster is best for lobster rolls?
Maine lobster is ideal since it comes from cold waters and has a sweeter flavor. Rock lobster tails also work well. Avoid spiny or warm water lobsters which can be more rubbery.
Can I use canned or imitation lobster?
It’s best to avoid canned or imitation lobster products. The flavor and texture will be severely compromised compared to using fresh lobster meat.
Do I have to use a hot dog bun?
No, you can use any type of bun or roll that can be split open. New England-style split-top buns are common, but brioche rolls are a popular alternative.
How long does cooked lobster last in the fridge?
Fresh cooked lobster will keep 3-4 days stored in an airtight container in the fridge. Be sure to use it within that time for the best quality.
Should lobster rolls be served hot or cold?
It depends on personal preference! Hot buttery lobster rolls are popular in Connecticut. Cold lobster salad-style rolls are more common in Maine. Both are classics.
The Perfect Summer Treat
Lobster rolls are a true taste of summer, best enjoyed while soaking up the sun on vacation. The combination of sweet, succulent lobster and melted butter is hard to top. Just be careful not to stain your swimsuit with all that dripping butter! By following this easy guide, you can learn how to make these iconic sandwiches at home and give yourself a small taste of seaside vacations any time.
Best Lobster for Lobster Rolls
The best lobster for lobster rolls depends on what’s available, but many people like cold-water lobsters, especially Maine lobster, because their meat is sweet and tender. Maine lobsters are known for their quality and flavor, making them a popular choice for lobster rolls.
When selecting lobsters for lobster rolls, look for live, fresh ones. If you can’t find live lobsters, head to a nearby fish market and buy firm, fresh-smelling lobster meat. Ultimately, the key is to use high-quality lobster with tender, fresh meat to make the best lobster rolls!.
Lobster Roll Serving Suggestions
The lobster roll is great by itself, but if you want some fun side dishes that go well with it, here they are:
- French fries or potato chips: the crunch of the fries or chips goes well with the soft, buttery lobster roll.
- Vinegar Coleslaw: Since the lobster roll is rich, a light and refreshing coleslaw can help balance it out.
- If you like corn on the cob, try Grilled Corn on the Cob for a summery taste!
- Salad: A simple mixed green salad or a fun Italian salad is a great way to cool down after eating a lobster roll.
- Broiled Asparagus: a simple veggie is sometimes all you need!
- Bean chowder or lobster bisque: a warm cup of creamy bean chowder or lobster bisque is a classic side dish.
- French onion soup: This light French onion soup goes well with lobster rolls because it’s not too heavy.
- Different kinds of raw vegetables: they make the meal more interesting and give it a fresh feel.
- Homemade Pickles: The sour taste of the pickles balances out the richness of the lobster roll and makes your mouth feel clean.
Here are common additions and variations on lobster rolls to change things up!
- The Maine Lobster Roll (mayonnaise, celery): Instead of butter, a small amount of mayo can be mixed with the lobster meat to make it creamier and help the ingredients stick together. Finely chopped celery adds crunch and a refreshing contrast. Serve chilled instead of warm.
- Red onion: Diced red onion can give your lobster rolls a mild sour taste and a splash of color.
- Fresh herbs: chopped tarragon, dill, or parsley can make the lobster taste better.
- Leaven or greens: putting some fresh lettuce or greens on top of the roll can give it a crisp texture and a hint of freshness.
- If you use grated lemon zest or juice, it can add a bright, citrusy note that goes well with the lobster’s sweetness.
- You can’t beat fresh lobster meat that you crack yourself! I suggest you buy 4 or 5 lobsters that are each 1 ½ pounds. Four lobsters will give you a little less than a pound of meat, while five lobsters will give you a little more than a pound of meat. If they are hard-shell lobsters, which don’t happen very often, I say 4 lobsters for 4 rolls.
- If you buy lobster meat that has already been cooked instead of live lobsters, 1 pound of meat will make 4 tasty lobster rolls. Remember that the rolls taste better when the meat is fresh. Also, let the meat sit out for about 30 minutes so you don’t have to reheat lobster, which can make it chewy or fishy.
- It’s best to enjoy the lobster rolls right away.