Is there anything better than biting into sweet, juicy lobster on a buttery warm toasted bun? This recipe is as simple (and delicious!) as it gets.
Traditionally, I’ve done my lobster rolls tossed in a little bit of mayo with some sea salt, fresh cracked peppercorn, and a squirt of fresh lemon juice. While this method is popular, classic, (and incredible), on a dark gloomy day like today, I opted for a warmer approach and used a browned tarragon butter.
These lobster rolls only take about 15 minutes and are perfect for dark fall days!
Lobster Roll Recipe:
2 lbs of Lobster
3 Tablespoons of Salted Butter
3 Sprigs of Fresh Tarragon Leaves
White New England Style Buns
Instructions for Lobster Rolls:
1: Crack your cooked lobster. Remove the claws carefully, ensuring they remain intact. Dice up the rest of your lobster into small cubes. Sprinkle with a little fresh cracked peppercorn.
2: In a frying pan, melt 2 tablespoons of butter over medium heat. As butter begins to melt and bubble, drop 3 sprigs of fresh tarragon in. Swirl around in the pan.
3: Preheat a second pan over medium-high heat. Butter the sides of your hot dog buns. Drop into the frying pan and brown both sides.
4: When your butter is browned in the first pan, drop your lobster in. Gently swirl, ensuring you have an even coating. After a quick trip to the pan, remove your lobster with a slotted spoon.
5: Spoon your browned butter coated lobster into your warm, freshly cooked rolls.
6: Serve with fresh chives or extra tarragon leaves.