Shopping List
- 8 ounces lobster (we prefer all tail but tail and claw is very traditional) per roll. Yes, that’s right - 8oz. Per person.So 2# for 4 rolls
- ⅓ C. Hellmans Mayo
- 1 stick melted butter
- Finely diced celery (optional, the Butcher’s Wife leaves it out)
- Romaine Lettuce
- Split-top buns (don’t worry, any bun does in a pinch. We love our homemade buns - hot dog or sub work great
Cooking Instructions
Preheat oven to 425 or 400 convection for bun toasting. Line a cookie sheet with parchment. Place buns - whole - not split apart - on sheet.
Cut thawed lobster tails lengthwise on the front and back - just through the shell. Pry open and pull out the meat.
Poach the lobster meat. You can do this in water with whatever you like in it - a squeeze of lemon, some salt, and a few peppercorns work great. Bring the water to a boil, let simmer for a few minutes, then drop the lobster meat in carefully. Keep the water just at a simmer - no rolling boil! In 4 minutes, drain and shock in cold water with ice to stop cooking. Chop into bite size pieces and set aside.
Heat the stick of butter in a skillet over medium heat. Use a brush to brush just the OUT sides of the the buns with melted butter. Put buns in the oven. Should take about 5 minutes to get them nice and brown and toasty.
Mix mayo, salt and pepper, celery, and the zest and juice of one lemon in a bowl.
Add the lobster meat to the melted butter in the skillet, and warm very gently in the butter over low heat for 2 or 3 minutes.
Using a slotted spoon, Scoop the lobster meat out of the butter and toss with the mayo mixture. Check for seasoning. Add a dash of Frank’s red hot if desired.
Remove buns from oven. Open and line with romaine lettuce. This protects the bun from getting soggy and adds just the right amount of crunch.
Pile the lobster salad HIGH and push it down in. Squeeze the bun together a little to make it handle-able.
Ingredients
Directions
Preheat oven to 425 or 400 convection for bun toasting. Line a cookie sheet with parchment. Place buns - whole - not split apart - on sheet.
Cut thawed lobster tails lengthwise on the front and back - just through the shell. Pry open and pull out the meat.
Poach the lobster meat. You can do this in water with whatever you like in it - a squeeze of lemon, some salt, and a few peppercorns work great. Bring the water to a boil, let simmer for a few minutes, then drop the lobster meat in carefully. Keep the water just at a simmer - no rolling boil! In 4 minutes, drain and shock in cold water with ice to stop cooking. Chop into bite size pieces and set aside.
Heat the stick of butter in a skillet over medium heat. Use a brush to brush just the OUT sides of the the buns with melted butter. Put buns in the oven. Should take about 5 minutes to get them nice and brown and toasty.
Mix mayo, salt and pepper, celery, and the zest and juice of one lemon in a bowl.
Add the lobster meat to the melted butter in the skillet, and warm very gently in the butter over low heat for 2 or 3 minutes.
Using a slotted spoon, Scoop the lobster meat out of the butter and toss with the mayo mixture. Check for seasoning. Add a dash of Frank’s red hot if desired.
Remove buns from oven. Open and line with romaine lettuce. This protects the bun from getting soggy and adds just the right amount of crunch.
Pile the lobster salad HIGH and push it down in. Squeeze the bun together a little to make it handle-able.
