Ah, lobster rolls—these delightful, buttery bites are the epitome of indulgence, aren’t they? Each bite is like a mini-vacation to the coast, where the scent of the sea mingles with the rich aroma of garlic butter. I remember one summer in Maine, the taste of fresh lobster was so divine it felt like a secret too good to keep. Sometimes, you just have to throw caution to the wind and savor every buttery, garlicky morsel like it’s the last one on Earth.
Steps
- Melt the unsalted butter in a medium saucepan over medium-high heat, ensuring the pot is large enough to hold all the lobster meat later. Once the butter is melted and starts to bubble, add the minced garlic and then turn off the heat.
- Stir the garlic into the melted butter to ensure it is fully coated. Cover the pot with a lid to let the garlic infuse into the butter without cooking it further. Allow this mixture to steep for at least 20 minutes.
- Lightly brush your potato bread rolls with the garlic butter. Toast them on a hot grill, skillet, or broiler until they are charred to your preference.
- Reheat the butter mixture until it starts to bubble gently. Turn off the heat and add the shucked lobster meat to the pot, allowing the warm butter to gently warm the lobster.
- Season the lobster mixture with salt and pepper to taste. Toss in some chopped chives for added flavor, then generously fill each toasted roll with the lobster mixture.
- Serve the lobster rolls with a lemon wedge on the side and enjoy with your preferred beer.
Ingredients
- 2 lobsters, steamed, cleaned, and shucked
- 2 sticks of unsalted butter
- 4 cloves of garlic, minced
- 1 lemon, cut into quarters
- 4 potato bread rolls (Martin’s brand recommended)
- Chopped chives, for garnish
FAQ
- What is the best type of bread to use for lobster rolls?
- For the perfect lobster roll, potato bread rolls are recommended. Martin’s is a popular brand that works well for this recipe.
- How should the garlic be prepared for the garlic butter?
- Mince the garlic cloves and add them to fully melted butter in a saucepan. Turn off the heat to avoid overcooking and let the garlic steep in the butter for at least 20 minutes.
- What’s the difference between New England and the original style lobster roll?
- The New England style lobster roll includes a mayonnaise and lemon base, often mixed with herbs, onions, or celery. The original style, preferred in this recipe, features lobster meat tossed in warm garlic butter.
- How do I prepare the lobster meat for the rolls?
- After steaming, cleaning, and shucking, add the lobster meat to the pot of warmed garlic butter to temper it. This step removes the chill from the lobster meat before loading it into the rolls.
- What is the ideal way to toast the rolls for lobster rolls?
- Brush the rolls with garlic butter and toast them on a grill, skillet, or broiler to your preference. Some prefer them slightly charred for added flavor.
Tips
- When melting the butter for the garlic infusion, ensure the heat is medium-high and turn off the burner as soon as the garlic is added. This helps prevent the garlic from burning, which can result in a bitter taste.
- Let the garlic steep in the melted butter for at least 20 minutes with the lid on. This allows the garlic flavor to infuse thoroughly without overcooking.
- Before grilling the buns, brush them with some of the garlic butter. This not only enhances their flavor but also helps achieve a desirable char when toasted.
- To avoid serving cold lobster, add it to the pot only when the butter is warmed through but not overly hot. This will gently temper the lobster meat without overcooking it.
Equipment
- Medium Saucepan – If you don’t have one, you’ll need it for melting the butter and mixing the lobster meat.
- Garlic Press or Mincer – Useful for efficiently mincing garlic.
- Basting Brush – For brushing the garlic butter onto the rolls.
- Grill Pan or Skillet – If you don’t have a grill or flat top, this will be helpful for toasting the buns.