She Strengthens

The Secret to Making Perfect Lobster Rolls at Home

Are you tired of settling for subpar lobster rolls at restaurants? Look no further! With a little practice and patience, you can create mouthwatering, restaurant-quality lobster rolls in the comfort of your own kitchen.

The Two Lobster Roll Camps

When it comes to lobster rolls, there are two distinct camps: the mayonnaise-celery enthusiasts and the drawn-butter devotees. This recipe falls squarely into the latter category, featuring succulent lobster meat tossed in a rich, tarragon-lemon butter sauce.

Why Top-Split Hot Dog Buns Matter

For an authentic lobster roll experience, it’s essential to use top-split hot dog buns. If you can’t find them, don’t worry! Simply trim the outside edges of regular hot dog buns before buttering them, and you’ll be good to go.

Game Plan: Prep Ahead for Success

To ensure a stress-free cooking experience, prepare the lobster meat and broth in advance. Refrigerate them separately until you’re ready to finish the dish. This will save you time and allow you to focus on assembling the perfect lobster rolls.

Yield and Difficulty

This recipe yields 4 delicious lobster rolls and is considered easy to make, with a total preparation and cooking time of just 1 hour.

Ingredients

For the lobster:

• 1 tablespoon kosher salt, plus more as needed
• 2 (1-1/2-pound) whole live lobsters
• 3 whole black peppercorns
• 1/4 bay leaf
• 1 cup water, plus more for steaming the lobsters
• 6 tablespoons unsalted butter (3/4 stick), cut into 1/2-inch cubes and chilled
• 1 tablespoon finely chopped fresh tarragon leaves
• 1 1/2 teaspoons freshly squeezed lemon juice
• Freshly ground black pepper

For the buns:

• 2 tablespoons unsalted butter (1/4 stick), softened
• 4 top-split hot dog buns

Steaming the Lobsters

Fill a large pot with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot, or create a makeshift one using foil. Bring the water to a boil over high heat, then add the lobsters head first, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil for 14 minutes, or until the lobsters are bright red.

Preparing the Lobster Meat

Once the lobsters are cool enough to handle, twist and separate the tail from the body, then remove the claws and legs. Discard the head and torso, and rinse any white debris off the tail meat. Coarsely chop the reserved meat and set it aside in a medium bowl.

Making the Lobster Broth

Combine the reserved lobster shells, peppercorns, bay leaf, and measured water in a medium saucepan over high heat. Bring to a boil, then reduce the heat and simmer until the liquid is reduced to 1 tablespoon. Strain the broth through a fine-mesh strainer and discard the large shells.

Assembling the Lobster Rolls

Whisk the lobster broth into the butter, one piece at a time, until fully incorporated. Add the tarragon and lemon juice, then fold in the reserved lobster meat. Cook until just heated through, seasoning with salt and pepper as needed.

Toasting the Buns

Spread the softened butter on the outside of the buns, then heat a large frying pan over medium heat until hot. Place the buns in the pan butter-side down and toast until golden brown, about 1 to 1 1/2 minutes per side.

Serve and Enjoy!

Divide the warm lobster salad among the toasted buns and serve immediately. With these simple steps, you’ll be indulging in the perfect lobster rolls in no time!