I’m always in search for the ideal lobster roll. I’ve tried many in the past (Garbo’s in Austin currently reigns); and maybe it’s just my taste, but I prefer the buttery Connecticut style over a mayo-heavy infusion. There’s something simply heartwarming about a toasty bun, steamed lobster meat, and whole lotta butta. I decided to go for my own at home and quickly learned that, yes, this high-style, party-starting appetizer is easy as ever to put together. Celebrate summer with a bite of these minis!
Makes 8 mini rolls
4 fresh lobster tails 4 tablespoons butter, melted Juice of 2 lemons 2 tablespoons assorted herbs, coarsely chopped (I used a combination of chives, tarragon, and Italian parsley) Salt and black pepper 8 mini yeast or brioche rolls
1. In a large pot, bring salted water to a boil. Using tongs, add lobster tails to water and steam until plump and bright pink, about 6 minutes. While lobster tails are steaming, prepare an ice bath in a large serving bowl.
2. Remove lobster tails and immediately place in ice bath to cool.
3. Using scissors, cut a line vertically across each lobster tail. Split open and remove meat. Cut lobster meat into ½ inch pieces and place in a small bowl.
4. Toast rolls and cut approximately 1 inch vertically, making sure to keep entire bun in one piece!
5. Meanwhile, add lemon juice, butter, herbs, and a generous sprinkle of salt and pepper to the bowl. Lightly coat lobster with butter mixture.
6. Spoon lobster evenly into each bun and serve warm.
