If you know anything about lobster rolls, you know there are two sides. And we can officially declare that we’ve picked where we stand. If you’re unfamiliar with this debate: you’re either a fan of the mayo & vinegar Maine iteration, or the simplified and undressed Connecticut version (aka – mom adds – “naked”). Of course we do like lobster just in butter – we’re not dissing that in the slightest. But our Maine-leaning recipe is just a version that offers more of an interesting flavor profile, in our opinion. It makes any summer afternoon one worth drooling over.
Even though our lobster roll isn’t *as* simple as Connecticut, it still uses minimal ingredients. The lobster goes without saying, but as far as the dressing goes, it includes just six ingredients tossed with the cooked lobster to create a chilled classic. Short of your decadently buttered and toasted bun – one of the major highlights of the recipe – you’re done! Enjoy bites of summer in this lobster roll!
167 Raw-Inspired Lobster Roll
Ingredients
- 8 lobster tails
- 4 tbsp unsalted clarified butter (we prefer Plugra)
For the lobster dressing
- 1/2 cup Dukes mayonnaise (or any classic mayo)
- 1 tbsp white wine vinegar
- 1/2 large clove garlic, minced
- 1/2 lemon, zest and juice
- 1/2 tsp kosher salt
- 23 tarragon leaves, chopped
Instructions
- Bring a pot of salted water to a boil. Add the lobster to the pot. Remove when the shell turns bright red.
- Meanwhile, combine the dressing ingredients in a bowl. Add salt or lemon juice as needed.
- Melt the clarified butter over medium-low heat until a foam appears. Remove from heat.
- For the bun, heat the broiler.
- Melt the clarified butter over medium-low heat until a foam appears. Remove from heat.
- Brush the buns with melted butter and sprinkle with salt. For GF, hotdog buns work best! Place buns underneath the broiler until just golden brown. WATCH CAREFULLY! It cooks quick!
- For the lobster, remove the meat from the shell by making an incision down the center of the tail. Crack open the shell and pull out the meat with a fork.
- Add the lobster meat to a large bowl. Season with four pinches of salt.
- Pour the dressing over the lobster to taste. Toss to coat. Adjust salt, dressing, and lemon juice as needed.
- Finally, add an equal portion of the dressed lobster to each split bun. Enjoy!
