Buttery Lobster Roll Recipe
This recipe crafts classic Connecticut-style buttery lobster rolls. Succulent lobster meat is gently heated in a flavorful garlic-lemon-dill butter mixture, then generously spooned into perfectly toasted split-top hot dog buns. Garnished with fresh herbs and lemon wedges, it's a simple yet elegant dish highlighting the sweet, tender lobster.
Equipment
- 1 Pot For boiling lobster tails
- 1 Small Saucepan For preparing the garlic butter mixture
- 1 Skillet or Griddle For toasting the hot dog buns
- 1 Chef's knife For chopping lobster, garlic, and herbs
- 1 Cutting Board
Ingredients
Main
- 2 lobster tails or 1/2 pound lobster meat
- 4 split-top hot dog buns
- 3 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 1 tablespoon freshly squeezed lemon juice from 1/2 medium lemon
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley for garnish
- 2 tablespoons chopped scallion greens for garnish
- 4 lemon wedges for garnish
Instructions
- Bring a pot of lightly salted water to a rolling boil.
- Add lobster tails to the boiling water and cook for 5-7 minutes, or until the shells are bright red and the meat is opaque.
- Remove lobster tails from water, let cool slightly, then extract the meat and chop into bite-sized pieces.
- In a small saucepan, melt 2 tablespoons of unsalted butter over medium-low heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Stir in lemon juice, dried dill weed, kosher salt, and freshly ground black pepper into the butter mixture.
- Add the chopped lobster meat to the saucepan, gently heat through for 1-2 minutes, ensuring the lobster is coated in the buttery sauce. Do not overcook.
- In a separate skillet or griddle, melt the remaining 1 tablespoon of unsalted butter over medium heat.
- Lightly butter the outside of the split-top hot dog buns and toast them in the skillet until golden brown and crisp on both sides.
- Carefully open the toasted buns and generously spoon the warm, buttery lobster mixture into each one.
- Garnish with chopped fresh parsley, chopped scallion greens, and serve immediately with a lemon wedge on the side.
Notes
Ensure lobster tails are cooked just until opaque to maintain their tenderness; overcooking leads to a rubbery texture. Quality unsalted butter is crucial here; it's the star alongside the lobster. When toasting the buns, achieve a beautiful golden crust without burning, as this provides a vital textural contrast. For an elevated flavor, gently warm the lobster meat in the garlic-dill butter mixture just before serving, rather than letting it sit. A touch of finely grated lemon zest can amplify the citrus notes, and a pinch of high-quality sea salt at the end enhances overall flavor.