These Hot Buttered Lobster Rolls are so easy to make and even more delicious than the ones you can buy! I give you all the tips to make them!
There is something so quintessentially summer about a lobster roll! No doubt they are staple of New England summers. But I wanted to enjoy a delicious lobster roll without the flight! After three summers of research, I’ve found the best method (and where to order) for making lobster rolls at home!
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Hot Buttered Lobster Rolls
These Hot Butter Lobster Rolls would be perfect for any occasion this weekend! We ordered our lobster from All Fresh Seafood and had a great experience (not sponsored) and would order from them again! We found their meat to be much better than anything we could find in town. The ordering was easy and shipping was fast. Everything arrived still very cold and frozen.
You will want 4oz of lobster meat per roll or 4 servings per pound. For the perfect lobster roll, look for Claw and Knuckle meat, NOT tail meat. The claw and knuckle meat is much more tender and sweet, what you want in a lobster roll. Save the big claw pieces to place on top of each roll for the best presentation.
Be sure to follow the package directions for thawing. That made a big difference. Then melt butter with some garlic and toss the lobster in the butter. Add salt and pepper and load into split top rolls. I served ours with a romaine leaf but that is optional. I had chives but completely forgot them! The lobster rolls were still delicious but I suggest using chives if you like them.
Lobster Rolls and Champagne
For the past three 4th of Julys, BMW and I have had a tradition of making lobster rolls and enjoying a bottle of champagne! It’s fun tradition and I don’t see us stopping anytime soon. I love elevating any holiday and this certainly feels that way.
We’ve learned a lot about lobster rolls over the years. And we even went to Rhode Island for a beautiful summer wedding, so we got to do a little research as well. Number one thing is to use claw and knuckle meat, not tail. There is such a texture AND taste difference.
We couldn’t find a good source locally for claw and knuckle meat. So we turned buying a whole lobster and picking the meat ourselves. This became expensive quick! It’s much more cost effective to just order the claw and knuckle meat from a trusted supplier. Plus, it’s saves tons of time!
I used Martin’s Potato Rolls for ours this year and they were great. I’ve used other rolls in the past and my suggestion is use a split top roll or a whole roll and cut yourself. The bread does make a difference so use something soft and don’t be cheap and get any ol’ hot dog bun. I mean this is a lobster roll after all! Enjoy!
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Hot Buttered Lobster Rolls
- 1 lb claw and knuckle lobster meat cooked and thawed
- 4 tbsp unsalted butter
- 4 crisp romaine leaves
- 4 potato rolls
- 2 cloves garlic minced or pressed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 small lemon
- 2 tbsp chives finely diced
- 1 tsp olive oil for brushing melted butter works too
- We ordered the meat already cooked so we defrosted according to directions. Melt 4 tbsp of unsalted butter per pound with 2 cloves of minced or pressed garlic. Then toss the lobster with the melted butter in the pan. Add salt and pepper to taste. Squeeze lemon over everything.
- I used Martin's Potato Rolls with a split top. I brushed each roll with olive oil (butter works too!) and grilled the tops for about a minute to get the grill marks. Place a romaine leaf in each roll then loaded them with the lobster meat. I had chives to top the rolls with but completely forgot them! The lobster rolls were still great but would recommend remembering the chives!