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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Monday, July 15, 2013

Lobster Rolls

You can't argue with that.

I love cooking seafood because it photographs so beautifully.  This tastes as good as it looks but it is not a "traditional" lobster roll and it is not a healthy choice.  I went light on the butter compared to the original recipe and it's still about twice as much butter as I'd normally consider cooking with.  But it was worth it.  So delicious.  

I picked up a couple of frozen lobster tails on sale this weekend and thought lobster rolls would make good use of them.  I originally intended to make traditional cold lobster rolls with mayonnaise and celery, but I got lazy at the last minute and found these buttery, Connecticut-style lobster rolls.  Never a fan of mayo, these are more my speed so I made them instead. 

First, a disclaimer.  Lobster rolls are one of those foodstuffs like pizza that people have passionate, regional, unbreakable rules about.   A real lobster roll must be made with fresh whole lobster, with mayonnaise and minimal other ingredients and served on a top-sliced, commercial hot dog bun.   Check out this awesome blog post where the writer is outraged about the use of green stuff and frozen lobster tails.   

Even though this recipe may be considered a travesty by traditionalists, it was so delicious I have no regrets.  

Here's what you need for two smallish rolls:
2 large lobster tails (or increase the recipe by using whole lobsters)
4 tablespoons butter
2 split top hot dog buns
2 tablespoons chopped chives
salt and pepper

I used bakery hot dog buns, sold in packs of 6.  I pulled them apart and used the centre buns with soft sides.

The I sliced the top to mimic the traditional top-sliced buns.  

For the lobster, I thawed it in the fridge, then steamed it for exactly 2 minutes.  This will  not completely cook it, but will make it easier to remove from the shells.

When cool enough to handle, split the tails and remove all the meat.  Coarsely chop it but don't worry if it's a little messy.  

Now we're gonna toast the buns.  Melt a tablespoon of butter in a large pan and add the buns, soft side down.  Lightly brown, add another tablespoon of butter, then flip and toast the other side.  

I toasted the inside too but it's not necessary.  

The lobster has to be cooked very carefully so it stays tender and delicious.  Warm 2 tablespoons of butter in a separate pan, but don't let it simmer.  Add the lobster and toss with the butter for 2 minutes.  Then add the chives and toss for a minute more until the lobster is opaque.

Split the lobster between the two rolls and drizzle with any remaining butter in the pan.  

This is a little messy because of the buttery roll, but the taste is incredible!  


  1. I had the greatest lobster rolls in New Brunswick during our trip out east a few weeks ago, but they were definitely made with mayo. Sooooo good though. This recipe looks delish as well. Butter and lobster make a perfect pair.

  2. For sure! Can't beat butter. And you know how I feel about mayo! Glad you had a great trip.