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
Fresh Chives
Cracked Peppercorn

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.

Enjoy! 

 

8 Comments

  1. This looks so delicious. Lobster and tarragon are two of my favorites, yet I’ve never combined them in one dish. Love the idea!

  2. Very nice lobster is one of my favourite seafoods I could just eat that right now 🙂

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