No mayo here – just buttery lobster meat lightly tossed with lemon juice and served on a toasted bun. A New England staple!
How is it possible that I haven’t done a recipe post on this before? It’s only my all time favorite food: lobster rolls.
Lobster rolls are available most anywhere in New England, but I’m partial to the “Connecticut style” (which is ironic, since I’m in no way partial to Connecticut itself). No mayo in this beauty – only a hot butter and lemon dressing.
Served with Cape Cod chips and a Shipyard Summer, it instantly becomes a quintessential New England meal.
And grill up some corn while you’re at it if you’re still hungry.
Not a fan of beer? Then pair your meal with Lobster & Shrimp wine. It goes absolutely perfectly with the lobster roll – shocker, right?
Just look at that thing. Overflowing with claw meat.
Glowing in the sunlight.
[wipes away drool]
Sorry… what were we talking about? Oh, right. Lobster rolls. While we’re on the subject, can we please talk about this freaking adorable bowl I got from Home Goods? IT’S A LOBSTER.
There was absolutely no way I was not going to get it.
It’s a lobster to hold my lobster.
It’s lobster inception.
I’m going to shut up and get to the point of why you’re here and just give you the recipe already. Or maybe you’re here for lobster food porn. I don’t judge.
- 2 steamed lobsters (at least 1lb each)
- 2 tablespoons butter, divided
- 2 New England-style hot dog buns
- The juice of 1 lemon
- Parsley (optional garnish)
- Remove meat from each lobster shell and place in medium sized bowl.
- In a small sauté pan, melt 1 tablespoon butter.
- Toast each side of the buns until golden brown. Set aside to cool.
- Add remaining butter to pan along with lobster meat. Pour lemon juice over meat and stir to coat for a 2-3 minutes.
- Remove pan from heat and let sit for a minute or two.
- Stuff each bun with prepared lobster and top with parsley. Enjoy!
Disclaimer: This was not a sponsored post – none of the companies I mention know who I am. I’m just a fan!