Brown Butter Lobster Rolls

We thought it’d be the perfect time to introduce you to our brown butter lobster rolls with summer right around the corner. The recipe is super simple and takes mere minutes to prepare. 

Lobster – the king of the sea. As you may or may not know, we adore this seafood delicacy. 

Like most foods, it’s best enjoyed with company and, if the weather serves you, outdoors. 

OK, enough yapping. Let’s get to the recipe!

What are brown butter lobster rolls?

Before we get into the ‘how,’ we’d like to explain what this dish is. It is essentially butter-poached lobster with a slight twist.

Poached lobster is the juicier, more tender cousin of the boiled lobster, and you know what, that’s the way we prefer it! 

To poach lobster in butter, you have to remove the meat and gently simmer it in melted butter.

The butter must never come to a boil, as you won’t achieve the desired effect that way.

Slow and steady simmering cooks the meat thoroughly and removes all the toughness from it.

What goes into brown butter lobster rolls?

To prepare brown butter lobster rolls, you’ll need some shucked lobster tails.

For this recipe, we used raw tails, but frozen or cooked work well too. Of course, depending on the state of the meat, the outcome will vary quite a bit.

If this is your first time making this dish, we advise you to stick with this recipe and experiment in the future, if you wish.

Now, the thing to point out is that you’ll need quite a hefty amount of butter.

How much butter are we talking about here? Around two cups: you’re going to use one cup for poaching the lobster and another – you guessed it – for browning.

As for the equipment, you’ll need a thermometer and two saucepans.

Brown Butter Lobster Roll Ingredients

  • 6 shucked lobster tails (raw)
  • 2 cups butter (cut into smaller pieces)
  • 2-3 tablespoons of water
  • A handful of chives (chopped)

Brown Butter Lobster Roll Recipe

  1. Take one of the saucepans and place 2-3 tablespoons of water into it.
  2. Place the saucepan over medium heat and bring the water to a gentle simmer.
  3. Chop the butter into smaller pieces and divide it into two equal piles, 1 cup each.
  4. Start whisking in the butter with the water piece by piece. As one piece melts, add another.
  5. The butter mustn’t come to a boil, so keep the temperature below 175 F. Use a thermometer.
  6. Once the entire cup of butter starts simmering, throw in the lobster tails.
  7. While the tails are cooking, throw the rest of the butter into another pan to brown it.
  8. Place the pan over medium heat and keep stirring the butter for around 5-6 minutes.
  9. Cook the lobster for 6 minutes. The butter will have browned by this time.
  10. Transfer the tails into the browned butter pan and cook for 1 more minute.
  11. When they’re done, place the tails on a plate and let them cool.
  12. Top with chopped chives to taste.

Brown Butter Lobster Rolls

Brown Butter Lobster Rolls

Yield: 2
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 5 minutes
Total Time: 27 minutes

Nothing tastes like summer like a butter poached lobster roll that's finished in brown butter.

Ingredients

  • 6 shucked lobster tails (raw)
  • Bread rolls, sliced.
  • 2 cups butter (cut into smaller pieces)
  • 2-3 tablespoons of water
  • A handful of chives (chopped)

Instructions

  1. Take one of the saucepans and place 2-3 tablespoons of water into it.
  2. Place the saucepan over medium heat and bring the water to a gentle simmer.
  3. Chop the butter into smaller pieces and divide it into two equal piles, 1 cup each.
  4. Start whisking in the butter with the water piece by piece. As one piece melts, add another.
  5. The butter mustn’t come to a boil, so keep the temperature below 175 F. Use a thermometer.
  6. Once the entire cup of butter starts simmering, throw in the lobster tails.
  7. While the tails are cooking, throw the rest of the butter into another pan to brown it.
  8. Place the pan over medium heat and keep stirring the butter for around 5-6 minutes.
  9. Cook the lobster for 6 minutes. The butter will have browned by this time.
  10. Transfer the tails into the browned butter pan and cook for 1 more minute.
  11. When they’re done, place the tails on a plate and let them cool.
  12. Top with chopped chives to taste.

As you can see, this recipe requires a bit of multitasking. Having two saucepans on simultaneously may seem intimidating, but trust us, it’s easier than you think. 

If you have a partner to help you out, then there’s no trouble at all. One of you can watch the lobster tails while the other browns the butter.

Enjoy this mouth-watering lobster packed dish !

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