California Lobster Rolls
A California Lobster Roll
- Yield: Serves 4
Description
I grew up on the East Coast, where everyone knows there are two main ways to make a lobster roll: Maine-style, which uses mayonnaise; or Connecticut-style, which is made with warm butter. Both are fantastic, but I prefer the warm butter, so that’s what I have for you. Grill some sweet corn to go with it!
Ingredients
- 2 whole lobsters, 1 1/2 pounds each or 4 lobster tails
- 1 stick butter
- 8 top split hot dog buns
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped scallion
- 1/4 teaspoon salt
- Dash of black pepper
Instructions
Place a large stock pot filled with water on high heat. Once it’s at a boil, add the lobsters or lobster tails and boil for 11 minutes.
Drain the whole cooked lobsters or lobster tails and place them in a large bowl filled with cold water and ice to stop the cooking. Once they are cool enough to handle, crack the shells and remove the meat. If you have whole lobsters, you’ll want to get out the claw meat, too.
Roughly chop the meat into bite-size pieces and place on a double layer of paper towels to drain.
Heat a heavy bottom skillet on medium heat. Add 1 tablespoon butter and swirl to coat the bottom of the pan. Add 4 buns with one cut side down and cook until golden brown. Flip and brown the other side. Repeat with the second batch of 4 buns.
Melt the remaining butter in the skillet on medium heat. As the butter melts, add the lobster meat and gently fold to coat the meat with butter. Add parsley and green onions and cook for another 30 seconds. Season with salt and pepper. Divide the lobster meat evenly between the 8 rolls. Serve immediately.
Wine Pairing suggestions:
Del Valle Sparkling Rosé, Livermore Valley
Mitchell Katz Winery, Livermore Valley, 2022 Estate Chardonnay
- Category: Entree
