Hot Butter Lobster Roll
Split-top buns stuffed with warm lobster meat tossed in melted butter and a hint of lemon, finished with a quick toast. Classic New England elegance in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb lobster meat, cooked
- 6 tablespoons unsalted butter
- 1 whole lemon
- 2 whole split-top hot dog buns
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon fresh tarragon or chives, chopped (optional)
Instructions
- 1
Cut lobster meat into bite-sized pieces, removing any shells or cartilage.
- 2
Zest the lemon with a microplane, then cut the lemon in half to juice later.
- 3
Melt 4 tablespoons butter in a small skillet over medium heat until foaming.
- 4
Add lobster meat, salt, and pepper to the butter. Toss gently until just warm, ~2 minutes.
- 5
Squeeze half a lemon into the warm lobster. Fold in the zest and tarragon if using.
- 6
Wipe a second skillet or griddle clean and heat over medium-high until hot, ~90 seconds.
- 7
Brush the cut sides of each bun with the remaining 2 tablespoons butter.
- 8
Toast buns cut-side down until golden brown and crispy, ~2 minutes. Watch closely.
- 9
Divide warm lobster between buns. Serve immediately with lemon wedge on the side.
Tools you’ll need
- cutting board
- sharp knife
- microplane zester
- small skillet (8-inch)
- second skillet or griddle (10-inch)
- wooden spoon or silicone spatula
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