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The Perfect Lobster Roll

Photo: Greg Dupree; Styling: Audrey Davis

Active time 20 mins
Total time 45 mins
Yield

Serves 4 (serving size: 1 lobster roll)

Neptune Oyster in Boston and Red's Eats in Maine, on which this recipe is based, are Mary-Frances Heck's two favorite lobster rolls, and both give the option of butter or mayo. Offering that choice means they can't hide anything about the quality of their lobster.

Ingredients

  • 2 (1 1/2-lb.) live lobsters
  • 4 top-split white or whole-wheat hot dog buns
  • 2 tablespoons butter, softened and divided
  • 1 teaspoon chopped fresh chives or tarragon
  • 4 Bibb lettuce leaves

Nutrition Information

  • calories 233
  • fat 8 g
  • satfat 4.2 g
  • monofat 2.1 g
  • polyfat 1.1 g
  • protein 18 g
  • carbohydrate 21 g
  • fiber 1 g
  • cholesterol 121 mg
  • iron 2 mg
  • sodium 613 mg
  • calcium 147 mg
  • sugars 3 g
  • Est. Added Sugars 2 g

How to Make It

  1. Bring 1 inch of water to a boil in a large stockpot over high heat. Place lobsters in the stockpot, cover, and steam until shells are bright red, 8 to 10 minutes. Remove with tongs; place on a rimmed baking sheet. When the lobsters are cool enough to handle (after about 20 minutes), snap off the claws, knuckles, and tails. Remove the meat, and chop into 1/4- to 1/2-inch pieces. (You should have 1 1/2 to 2 cups of meat.)

  2. Brush the outside of each bun with 3/4 teaspoon butter. Heat a skillet over medium-high heat. Place buns, buttered side down, in skillet; cook, turning once, until deep golden, 2 to 3 minutes on each side. Place buns on a platter. Add remaining 1 tablespoon butter to the hot skillet, and remove from heat. Add the lobster meat, and stir to coat. Stir in chives or tarragon.

  3. Line the inside of each bun with 1 lettuce leaf, and divide lobster mixture among the buns. Serve sandwiches immediately.