Lobster Rolls
Buttery lobster rolls with fresh herbs, lemon, and toasted brioche buns. Easy, elevated, and the ultimate summer recipe you’ll want on repeat.
Servings: 6 servings
Ingredients
- 3 whole lobsters about 1 pound each or 1.5 lbs of cooked lobster
- 12 tablespoons unsalted butter melted
- ¼ cup chopped fresh parsley
- 2 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons celery salt
- Kosher salt and freshly cracked black pepper to taste
- 3 tablespoons fresh lemon juice
For the Buns
- 6 brioche hot dog buns
- 2 tablespoons unsalted butter at room temperature
- ¼ cup mayo
Instructions
- Pour water into a large pot to a depth of about 2 inches. Generously salt the water and bring to a rolling boil. Add the lobsters, cover, and cook until bright red, about 9 minutes. Remove and let cool slightly.
- Carefully crack the lobster shells and remove the meat from the tails and claws. Cut into 2-inch pieces and transfer to a large bowl.
- In a skillet over medium heat, melt the butter. Remove from heat and stir in parsley, chives, tarragon, lemon juice, celery salt, and a pinch of salt and pepper. Pour the herb butter over the lobster meat and toss to coat.
- Heat a clean skillet over medium heat. Spread the outsides of the brioche buns with room-temperature butter and toast until golden brown, about 2 minutes per side.
- Spread mayonnaise on the inside of each bun. Fill with the warm lobster mixture, top with extra cracked black pepper, and serve immediately.
Notes
If you can't find hot dog buns split on top, regular will work, too. Or sometimes the bakery department will have rolls that aren't sliced at all.
Nutrition
Calories: 413kcal | Carbohydrates: 20g | Protein: 5g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1049mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1077IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg