Buttery Connecticut-Style Lobster Rolls Recipe
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
2 Servings
Ingredients
  • 1 bunch fresh tarragon
  • 1 bunch fresh chives
  • 1 lemon
  • 6 tablespoons unsalted butter
  • ½ pound lobster meat, cooked
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon paprika
  • 2 split-top (New England-style) buns
Directions
  1. Rinse and dry the tarragon and chives. Chop both and set aside. Cut the lemon into quarters and remove the seeds.
  2. Melt the butter in a small saucepan over low heat until foam begins to rise to the top. Skim the foam off. Turn off the heat. Carefully ladle out the golden liquid to a small-medium pot, discarding the bottom ⅛ inch or so of liquid (which is mostly water). What you're left with is clarified butter. Hold it warm over low heat.
  3. Heat a skillet or griddle to medium-high heat. Using a pastry brush, brush some of the clarified butter on the outside of the buns. Grill on each side until lightly golden and crisp.
  4. To the pot with the clarified butter, add 1 teaspoon chopped tarragon, along with the sea salt, garlic powder, and paprika.
  5. Add the lobster to the warm butter and stir to coat evenly, being careful not to break it up too much.
  6. Spoon half of the lobster mixture into each roll, then top with a squeeze of fresh lemon and a sprinkling of chopped chives and tarragon.
  7. Serve immediately.