Are y’all ready for another recipe?!
We fell in love with Lobster Rolls while we were in Maine, but they were on the pricey side at around $16 a piece for only ¼ pound of lobster meat. Instead of paying those prices we decided to make our own. I looked on the interwebs and found several recipes, but in the end we did our own thing. Lobster rolls aren’t hard to make. There are very few ingredients because the star of the show is the mild flavor of the lobster meat. If you’re not careful you can cover up the taste of the lobster and you’ll miss the whole reason you’re making lobster rolls to begin with.
I’ve actually got a few pictures to share with you for this recipe. Nope, I’m still not going to do step by step pictures for you (I’m not Pioneer Woman), but I would like to show you a few things.
There aren’t many ingredients to this recipe. It comes together really quickly.
I found this on a place mat at a restaurant. I thought it might give you a nice visual on how to pick apart a lobster. We used leftover lobster meat we had from our Lubec, ME lobster feast. You can use whatever you can find, in fact, if you can’t find good lobster, this recipe would be just as good with crab or shrimp.
We started seeing these weird looking hot dog buns once we got to the Pennsylvania area. I think it must be a North Eastern thing. They don’t even call them hot dog buns, they call them frankfurter buns. Can you see the differences in the pic above? Lets take a closer look.
These are the hot dog buns. Y’all know what these are. We’ve all eaten way more of them than we should. There’s nothing really special about them.
These are the frankfurter buns. Notice how they look like slices of thick cut Texas toast? The sides are flat and cut. There’s a reason for this. These buns have changed our lives. If you can’t find these buns for this recipe, I suggest you try to cut your hot dog buns to look like them. Trust me on this.
Now do you see why frankfurter buns are essential to this recipe? You toast them! With plenty of butter…I mean, really slather that butter on! Y’all aren’t on a diet, right?
- 1½ pounds cooked, picked lobster meat, cut into bite size pieces
- 1¾ sticks of butter, softened
- 1 lemon, zested
- 1 Tablespoon chopped garlic
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon red pepper flakes, or more to taste (we used ½ teaspoon)
- extra softened butter for the buns
- In a medium sauce pan, melt the butter.
- Add the lemon zest, garlic, basil, parsley, and red pepper flakes and let the mixture come almost to a boil. Make sure to stir it often or the garlic will burn.
- Add in the prepared lobster meat and coat.
- When the lobster meat is warmed, remove the pan form heat and set aside.
- Grab a skillet and stick it over medium low heat.
- Slather both sides of those frankfurter buns with butter and toast them in the skillet.
- Fill the buns with lobster meat and enjoy!!!
Finished Lobstah Roll. This lobster roll ruined all other lobster rolls for us. We stopped eating them out because we were always disappointed with what we got.
If you can believe it, we had leftovers. Not much…just enough for a couple of us to enjoy it at lunch the next day. This stuff rocks on a salad!
Ok! There y’all go!! I hope y’all make these and love them as much as we do! Let me know what you think if you make them!
Disclaimer…we’re not professional chefs or photographers, but we’re doing our best to share our lives with you.
See y’all down the road!