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.
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
Est. added sugars 2g
How to Make It
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.)
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.
Line the inside of each bun with 1 lettuce leaf, and divide lobster mixture among the buns. Serve sandwiches immediately.
Admittedly, I'm no whiz in the kitchen, but I had my boyfriend's parents coming for lunch one day and new these would be a hit if I could pull it off. The ingredients looked simple enough, the recipe, direct and well organized. I don't know why I was so scared to cook lobster at home, but I got over that so quickly after taking my first bite of these bad boys! So many recipes try to "elevate" street or beach foods and just miss the mark by doing too dang much to them. Lobster, lettuce, butter, mayo, hotdog bun and a sprinkle of chives- This is my personal favorite take on lobster rolls and, as it turns out, my boyfriend's and his parents' too :D
We're huge fans of the classic mayo and celery lobster salad roll, but I thought I'd try this for visiting family. The prep is easy, and the whole group loved them. The butter is not overwhelming, and just the right companion to the lobster. We used the fresh tarragon. Added a quick sliced tomato salad and it was dinner for ten.I'll make these again on mini hot dog buns or biscuits for an hors d'oeuvre on the deck.
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