I love the fact that we live just a short road trip from New England. I used to go to Mystic, CT almost every summer for a weekend and it was amazing. On the way, we would always stop for the most amazing lobster rolls at Lenny and Joe’s. They were warm, toasty, super buttery and best of all, cheap! I haven’t had them in a long time and this week I was craving them big time. So I made my own warm buttery lobster rolls right at home! They were so quick and easy.
I stuffed that filling into two toasty and buttered Portuguese rolls and dinner was served! Oh my goodness, these babies satisfied my craving for sure. The lobster meat was so succulent and tender. The aromatics, butter and lemon gave the whole dish fantastic flavor. Since I couldn’t get to my favorite Connecticut lobster roll place this summer, it was such a blast to make my own version at home. Hope you all love them too! xoxo
During summer here in the northeast there is nothing like having warm buttery lobster rolls. They're quick and easy to make for an amazing meal!
- 2 whole lobster tails
- 1/2 stick butter plus additional for buttering the rolls
- 1 tablespoon fresh lemon juice
- 5 whole scallions thinly sliced, green only
- 3 cloves garlic grated
- 1 stalk celery trimmed and finely diced
- 1/2 a lemon zested
- 1 pinch salt
- 1 pinch freshly cracked black pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried tarragon
- 2 whole Portuguese rolls
- Fill a large skillet with deep sides with water and bring it to a boil on the stove. Boil the lobster tails for 8 minutes or so, until they become a vivid red. Take the pan off of the heat and remove the tails. Drain the water from the pan but keep it on the stove without washing it. When the tails become cool enough to handle, crack them open and remove the meat. Dice it into manageable, bite sized pieces and set it aside. Then heat the butter and lemon juice together in the skillet over medium high heat.
- Add the scallions, garlic, celery and lemon zest and let them get fragrant for a minutes. Season it all with the dried parsley, dried tarragon, salt and pepper while they cook. Then add the lobster meat back in and let it cook with the mixture for another minute. Take the pan off of the heat. Meanwhile, toast the Portuguese rolls and butter them. Stuff each roll with half of the mixture and serve immediately! Enjoy!
