Best Ever Lobster Roll

 

These decadent Lobster Rolls are so tender and sweet. The lobster was baked in the oven until just cooked at 140°F. Homemade warm drawn butter is mixed with the cooked Lobster just before serving. A squeeze of lemon, fresh chives and parsley makes this appetizer dish amazing! Another must-have for this dish to be a winner is the toasted buns. I used brioche hot dog buns that I cut in half and then trimmed the sides. Before toasting I buttered the trimmed sides for added flavour. This dish was so easy to prepare and a really flashy dish to bring to a dinner party!

Lobster Rolls

Ingredients:

1 package of Rock Harbour Lobster tails pre-split 

Fresh Chives

Fresh Parsley

1 lemon

Salt & Pepper to taste

1 batch drawn butter - Recipe below

Directions:

Bake lobster in a 450° oven for 10 minutes or until the internal temperature of the lobster reads 140°. 

Do not over cook. Let cool until it can be handled. Chop the Lobster into bite sized pieces. Add a squeeze of a half of a lemon and season with salt and pepper. Add in the chopped chives and parsley. You can put the lobster in the fridge at this point until ready to serve.

Warm the drawn butter in a small saucepan. Add the Lobster to the saucepan and simmer for 3-4 minutes. Taste and adjust the seasoning if needed. I also added a little more lemon juice at this point.

Toast the buttered buns in a skillet or air fryer. 

Spoon the lobster into the buns and top with extra chive and parsley. 

Drawn Butter:

Drawn Butter is super easy to make, it just takes a bit of time. It is definitely worth the time to clarify the butter as it makes for a gold clean butter. This is the way they serve butter with seafood in the restaurants! 

2 sticks or 1 cup of butter

In a small saucepan add the 2 sticks of butter. You want to make sure that the cooktop is on the lowest setting possible to melt the butter. As it melts it begins to separate. You will notice a white foam or milk solids on the top. Skim this off with a spoon. Do not mix the butter, leave it undisturbed. Cook for approximately 45 minutes or until the butter reaches 260°F, is clear and the foam on the top is slightly browned. Using a ladle, spoon the gold butter into a sieve over top of another bowl. This traps any excess foam. Be gentle with the ladle and try not to get the solids at the bottom of the saucepan. You only want the liquid gold. Let cool, store in an airtight container.