Warm Buttered Lobster Rolls

Name: Warm Buttered Lobster Rolls
Total time: 600 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 (1 1/2 pound) live Maine lobsters, steamed; 8 top split New England style rolls; as needed softened butter for spreading on rolls; as needed garlic bread seasoning sprinkle; 6 ounces salted butter; 1 tablespoon fresh chopped chives; 1 tablespoon fresh chopped parsley; to taste fresh ground pepper

fenway @Fenway

Growing up in New England meant lobster rolls were avalable all over. There were two choices at the lobster houses, the traditional mayonnaise based cold salad and or a very simple warmed in butter lobster roll. Both are delicious. Here is the butter warmed version, juicy chunks of lobster basted with lightly seasoned butter and piled warm in a toasted bun. Pure sweet lobster flavor!

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Ingredients

10 mins

8 servings

3 (1 1/2 pound)live Maine lobsters, steamed
8top split New England style rolls
as neededsoftened butter for spreading on rolls
as neededgarlic bread seasoning sprinkle
6 ouncessalted butter
1 tablespoonfresh chopped chives
1 tablespoonfresh chopped parsley
to taste fresh ground pepper

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Steps

10 mins

1

Remove meat from cooked lobsters and cut into bite size pieces.
2

Spread some softened butter on each side of the rolls and sprinkle lightly with the garlic bread seasoning.
3

Heat buttered sides of roll until toasted and golden, remove and set aside.
4

In another skillet heat the 6 ounces of butter just until melted and warm, do not allow it to sizzle.
5

Add lobster meat and baste with butter, spooning the butter just to coat and warm the lobster. Add chives and parsley and pepper to taste. This takes just a very short time about 1 minute, don't cook lobster, just warm it.
6

Pile warm buttered lobster into toasted rolls and serve immediately. Enjoy!

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Cooksnaps

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fenway @Fenway

on July 14, 2016 23:28

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.