Connecticut-Style Lobster Roll Recipe with Tarragon Butter
Butter is better. These mini rolls are indulgent in every way a lobster roll should be: buttery brioche buns toasted until golden, chunks of tender lobster glistening with herb butter, and each bite delivering pure lobster flavor without fighting through a mayonnaise coated barrier.
Servings: 8 servings
Calories: 268kcal
Equipment
- Steamer basket and large pot
- Nonstick skillet
- mixing bowl
- Sharp knife and cutting board
Ingredients
- 12 ounces lobster tails about 3-4 tails, fresh or frozen and thawed
- 6 tablespoons garlic herb butter like Kerrygold, or see notes to make your own, softened and divided
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 top split brioche hot dog buns cut in half
- 1 tablespoon fresh chives chopped (for garnish)
Instructions
- Prep the lobster tails by using kitchen shears to cut lengthwise through the top of the shell, from the wide end to the base of the fin.
- Fill a pot with about two inches of water and bring it to a boil. Place the lobster tails in a steamer basket over the boiling water.
- Cover and steam for 5-7 minutes, or until the shells are red and the meat is opaque.
- Once cooked, transfer the lobster to an ice bath to stop the cooking process.
- Remove the meat from the shells, pat it dry with paper towels, and roughly chop it into bitesized pieces. Set aside while toasting the buns.
- Cut the buns in half crosswise to create 8 mini buns.
- Spread the softened garlic herb butter evenly on the outer flat sides of the buns.
- Toast the buns on their buttered sides in a nonstick skillet over medium heat for 1-2 minutes per side, or until golden brown.
- In the same skillet, melt the remaining 3 tablespoons of garlic herb butter over low heat.
- Add the chopped lobster meat to the saucepan and stir gently to coat everything. Remove the pan from the heat.
- Stir in the tarragon, lemon juice, salt, and black pepper.
- Fill each bun generously with the lobster, dividing it evenly among the 8 mini rolls.
- Serve immediately, garnished with chives.
Notes
- Herb Butter: If you don't have garlic herb butter, you can easily make your own by mixing three tablespoons of softened unsalted butter with 1/4 teaspoon of garlic powder and 1/2 teaspoon of dried parsley.
- Cook lobster gently: Don't boil the lobster tails. Steaming keeps the meat tender and flavorful. Pull them as soon as the meat turns opaque to avoid overcooking and a rubbery texture.
- Pick the right buns: Top-split brioche buns hold the filling better, and their slight sweetness pairs perfectly with lobster.
- Toast lightly: Butter the outsides and toast just until golden brown. Too dark, and the bread overpowers the lobster.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 20g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 383mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 676IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
