Lobster rolls are a perfect dish for a summer weekend or summer night. It is light, fast, delicious and very easy to make. I like to keep my ingredients very simple when it comes to seafood, to keep that authentic seafood flavor. You still want to taste the seafood you’re eating. I make my lobster tails with lobster claws and lobster tails. I’ve seen recipes that require you to cook a whole lobster and I just do not have that type of time! LOL The lobster tail & claws work just fine!
Oooooh the other thing I did with my lobster tails and claws is I pan seared them in butter. Yup!! It cuts down the boil time or having to bake the claws. The seared to perfection! Check the recipe out for more details.
The perfect summer dish!
- The amount of lobster you buy is your preference and always based on how many people you are feeding. I usually get 1lb & half of lobster claws and 2 lobster tails. That is enough for 2 adults. If you have more people or want leftovers then buy more, accordingly.
2 tablespoons good quality mayonnaise
1 tablespoon lemon juice
fresh ground pepper
6 tablespoons melted butter
4 New England Style hot dog rolls you can use regular if you can’t find New England style
chopped fresh chives
chopped fresh green onions
- The best way to thaw lobster tails are in the fridge overnight. The claws are usually not frozen however place them in the fridge with the tails until you’re ready to cook.
Put enough butter in a pan. My motto for butter is to always go with more! LOL Refer to my YouTube video with the tails and claws searing. Sear them and flip them every 30 seconds on medium heat until they are bright red in color. Usually about 5-7 minutes.
Remove from the pan. Let the lobster cool down a bit. Remove the meat from the claws and tails and place back in the pan with a little more butter for about 1 minute, stirring constantly. Remove from pan. Let cool down for about 5-10 minutes.
Chop the tail into bite sized pieces and place in a large bowl with the claw and leg meat. Whisk the mayonnaise and lemon juice in a small bowl and season with salt and pepper to taste. Gently toss the dressing with the lobster meat and set aside.
Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the hot dog roll in the skillet until golden brown. Flip and toast the reverse side. Repeat with remaining rolls.
Open each roll and fill with 1/4 of the lobster salad. Drizzle 1 tablespoon melted butter over each roll and top with 1 tablespoon chives. Serve immediately.
Be sure to place your lobster in the refrigerator for about 30-60 minutes to chill before you add them the to toasted butter rolls.