Description
Mini lobster rolls loaded with butter poached lobster, a swipe of mayo on grilled split-top buns, and fresh chives. Because when you order a lobster roll and they ask "butter or mayo," the right answer is both.
Ingredients
Scale
For the Butter Poached Lobster:
- 4 (4-5 oz) lobster tails
- 6 tablespoons water
- 2 garlic cloves, lightly crushed
- 16 tablespoons (2 sticks) unsalted butter, cold, cut into tablespoons
- 2 tablespoons fresh lemon juice
- Kosher salt, to taste
For the Rolls:
- 5 split-top hot dog buns, cut in half crosswise
- 2 tablespoons butter (for grilling)
- 2-3 teaspoons mayonnaise
- 2 tablespoons fresh chives, finely diced
Instructions
- Prep the lobster tails. Using kitchen shears, cut lengthwise down the center of the top shell, then flip and use a chef's knife to cut through the meat and the bottom shell, splitting each tail completely in half lengthwise. Clean any visible intestinal tract by rinsing under cold water. Set aside.
- Make the butter sauce for poaching (beurre monté). Heat water in an 8-10 inch skillet until simmering. Add crushed garlic and cook 90 seconds. Reduce heat to low and whisk in butter one tablespoon at a time, allowing each to fully incorporate before adding the next, about 5-6 minutes total.
- Poach the lobster. Place split tails meat-side down into the butter sauce. Poach gently for about 4 minutes, then flip and cook another 2 minutes, spooning butter over the tops, until meat is opaque and just firm. Remove and rest.
- Grill the buns. Cut each split-top bun in half crosswise. Grill in melted butter, cut-side down on all sides, until golden, about 1-2 minutes. Spread a thin layer of mayo on the inside of each bun.
- Assemble. Remove lobster meat from shells and chunk into bite-sized pieces. Pile into grilled buns, drizzle with warm butter sauce (if you like), and top with fresh chives. Serve immediately.
Notes
- Poaching the tails in their shells protects the meat from overcooking and adds extra flavor to the butter sauce. Split them down the top and lay meat-side down in the butter for even cooking.
- No split-top buns? Use small brioche rolls, slider buns, or even King's Hawaiian rolls. Just make sure you toast the outsides.
- This recipe doubles easily. Work in batches if your skillet won't hold all the tails at once.
- Leftover poaching butter is liquid gold. Freeze it in ice cube trays for pasta, fish, or vegetables.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer, Dinner
- Method: Grill or Stove Top
- Cuisine: American