Description

Tender chunks of lobster meat coated in warm melted butter and nestled in toasted split-top rolls for a classic summer seafood sandwich.

Ingredients

Scale

1 lb cooked lobster meat (claw and tail), chopped

4 tbsp unsalted butter, melted and warm

4 split-top hot dog rolls (brioche or New England style)

1 tsp fresh lemon juice

2 tbsp mayonnaise (optional)

1 tbsp fresh chives, finely chopped

Salt and pepper to taste

Instructions

1. If using live lobster, steam or boil 8–10 minutes until shells turn red; cool slightly and remove meat.

2. Roughly chop lobster meat into bite-sized chunks and pat dry.

3. Melt butter gently in a saucepan over low heat; stir in salt and lemon juice and keep warm.

4. Add lobster chunks to the warm butter and coat gently for 2–3 minutes without browning.

5. Brush outer sides of split-top rolls with melted butter and toast on a griddle until golden.

6. Optionally spread a thin layer of mayonnaise inside each roll.

7. Fill each toasted roll with buttery lobster meat and sprinkle with chives.

8. Season with additional salt and pepper and drizzle with extra melted butter if desired.

9. Serve immediately with preferred sides.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: sandwich
Method: toasting
Cuisine: american

Nutrition

Serving Size: 1 roll

Keywords: best lobster roll, summer lobster roll recipe, classic lobster roll dish, fresh lobster roll, buttery lobster roll, lobster sandwich, seaside recipe, summer sandwich