Yields4 Servings

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

1

Preheat oven to 425 or 400 convection for bun toasting. Line a cookie sheet with parchment. Place buns - whole - not split apart - on sheet.

2

Cut thawed lobster tails lengthwise on the front and back - just through the shell. Pry open and pull out the meat.

3

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.

4

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.

5

Mix mayo, salt and pepper, celery, and the zest and juice of one lemon in a bowl.

6

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.

7

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.

8

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.

9

Pile the lobster salad HIGH and push it down in. Squeeze the bun together a little to make it handle-able.

 

Ingredients

Directions

1

Preheat oven to 425 or 400 convection for bun toasting. Line a cookie sheet with parchment. Place buns - whole - not split apart - on sheet.

2

Cut thawed lobster tails lengthwise on the front and back - just through the shell. Pry open and pull out the meat.

3

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.

4

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.

5

Mix mayo, salt and pepper, celery, and the zest and juice of one lemon in a bowl.

6

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.

7

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.

8

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.

9

Pile the lobster salad HIGH and push it down in. Squeeze the bun together a little to make it handle-able.

The Butcher’s Wife’s Lobster Roll
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