Gentle Simmer

Tag: lobster roll

  • Garlic Butter Lobster Rolls: Fancy Fingers, No Fuss

    Garlic Butter Lobster Rolls: Fancy Fingers, No Fuss

    Lobster rolls sound fancy. They are not hard.

    The secret? Garlic butter. Lots of it. Toss lobster in warm, garlicky butter. Stuff into a toasted, buttery brioche bun. That’s it. No mayo (unless you want it). 15 minutes. Pure luxury.

    Ingredients

    Serves 4.

    • 1 lb cooked lobster meat (claw and knuckle meat best)
    • 4 brioche or New England-style hot dog buns
    • 4 tbsp unsalted butter (divided)
    • 4 garlic cloves, minced
    • 1 tbsp fresh lemon juice
    • 1 tbsp fresh chives or parsley, chopped
    • ¼ tsp salt
    • Lemon wedges for serving

    Optional (Connecticut style only): Extra melted butter for dipping

    Optional (Maine style): ¼ cup mayo, celery, and a squeeze of lemon

    Step-by-Step Instructions

    Step 1: Toast the Buns

    1. Heat a skillet over medium heat. Melt 2 tbsp butter.
    2. Place buns cut-side down in the skillet. Toast 1-2 minutes until golden brown. Set aside.

    Step 2: Make Garlic Butter

    1. In the same skillet, melt remaining 2 tbsp butter over medium-low heat.
    2. Add minced garlic. Cook 1-2 minutes until fragrant (don’t burn it).

    Step 3: Warm the Lobster

    1. Add lobster meat to the skillet. Toss gently in garlic butter for 1-2 minutes until warmed through.
    2. Stir in lemon juice, chives, and salt.

    Step 4: Assemble the Rolls

    1. Stuff each toasted bun generously with garlic butter lobster.
    2. Drizzle any remaining butter from the pan over the top.

    Step 5: Serve

    1. Serve immediately with lemon wedges. Napkins mandatory. Happiness guaranteed.

    Summary

    Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

    Yield: 4 lobster rolls

    Difficulty: Easy

    Storage Notes

    Best Fresh:

    Assemble and eat immediately. Soggy buns are sad buns.

    Leftover Lobster:

    Store cooked lobster in the fridge for 2 days max. Reheat gently in a skillet with a little butter.

    Pro Tip:

    Costco and most fish counters sell pre-cooked frozen lobster meat. Thaw overnight. Works perfectly and saves $$$.

  • Lobster Rolls (Butter, Bun, and a Pile of Lobster)

    Lobster Rolls (Butter, Bun, and a Pile of Lobster)

    There are two kinds of people: mayo people and butter people. This recipe is for the butter people. Connecticut style. Warm lobster. Hot butter. Toasted bun. No distractions.

    Chunks of sweet, briny lobster get gently warmed in melted butter, then piled high into a crispy, golden split-top bun. It’s simple. It’s luxurious. And it’s ready in 10 minutes.

    Ingredients

    Serves 2.

    • 1 lb (450g) cooked lobster meat (claws, knuckles, tails), chopped into chunks
    • 4 tablespoons (½ stick) unsalted butter
    • 2 split-top hot dog buns (or New England style buns)
    • 1 teaspoon lemon juice (optional)
    • Salt and pepper, to taste
    • Fresh chives or parsley, for garnish

    Step-by-Step Instructions

    Step 1: Toast the Buns

    1. Melt 2 tablespoons of butter in a skillet over medium heat.
    2. Place buns cut-side down in the skillet. Toast until golden brown and crispy (about 2 minutes). Set aside.

    Step 2: Warm the Lobster

    1. In the same skillet, melt remaining 2 tablespoons of butter.
    2. Add lobster chunks. Gently warm for 1-2 minutes—just until heated through. Do not overcook (rubber lobster is a crime).
    3. Season with salt, pepper, and lemon juice if using.

    Step 3: Assemble the Rolls

    1. Pile warm lobster into each toasted bun. Let it overflow. That’s the point.
    2. Drizzle any remaining butter from the pan over the top.
    3. Garnish with chives or parsley.

    Step 4: Serve Immediately

    1. Eat with napkins. Many napkins. Don’t share.

    Summary

    Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 minutes

    Yield: 2 lobster rolls

    Difficulty: Easy

    Storage Notes

    Do not make lobster rolls ahead. The buns get soggy. The lobster gets sad. If you have leftover lobster (unlikely), store it in the fridge for 1 day and reheat gently in butter. Never microwave lobster. Just… don’t.