Lobster rolls are a staple in New England during the summer. Brown Butter Lobster Rolls are my take on the traditional lobster roll using brown butter, top split buns and just a hint of mayo. These are best served warm with a drizzle of fresh lemon juice.
4New England Style bunstop split
5tablespoonsroom temperature unsalted butterdivided
1poundcooked and shelled lobster meat
Kosher salt to taste
½tablespoondried oregano or dried tarragon
2tablespoonschopped fresh chives
Preheat a skillet to medium low heat.
Divide 2 tablespoons of butter into 4 pieces. Split each piece in half and spread evely on each side of the buns.
Toast the buns on both sides for 2-3 minutes until lightly toasted.
While the buns are toasting, quickly chop up the chives and cut up lemon. Set aside.
After the buns are toasted, immediately spread a thin layer of mayo inside each of the buns. Set aside the buns.
Chop up already cooked and shelled lobster meat to bite sized pieces.
Set a light colored medium saucepan over medium heat. Add remaining butter (about 3 tablespoonto the saucepan and allow to melt.
Continuously swirl butter while the butter changes from pale yellow to tan to a golden brown. Once it’s golden brown, reduce the heat to medium low and carefully add chopped lobster meat. Stir until coated and warmed through (about 1 minute). Salt lightly.
Working quickly, divide lobster between toasted buns.
Sprinkle with oregano or tarragon anda light drizzle of lemon juice. Finish with freshly chopped chives.
Mise en place is important in this recipe. Prep and toast your buns, chop your chives and cut your lemons before you start to brown the butter and warm up the lobster.
Use a good quality butter if possible, I like Kerrygold unsalted butter.
Top split buns are preferable but use what you can find.
If you can’t use find lobster, crab meat would be a nice substitute.
Brown Butter Lobster Rolls https://smackofflavor.com/brown-butter-lobster-rolls/