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Author Notes: No fuss lobster rolls easy enough to make at home with tender lobster meat and sweet brioche. —CrepesofWrath
- 1 pound lobster meat (a 1 pound lobster has about 1/4 pound meat)
- 1/2 cup melted butter, divided
- 1/2 cup mayonnaise
- 1 dill pickle, finely chopped
- juice of 1/2 a lemon
- 1/4 red onion, finely chopped
- 1 tablespoon parsley, finely chopped
- 4 split-top frankfurter rolls (see below for substitute)
- First, you need to cook your lobster. I just used tails and claws for this recipe (I did not have a full, live lobster). Either way, live or not, bring a large pot of water to a boil, then drop in your lobster or lobster pieces. Boil for 10 minutes, until the shells are bright red, then remove from the water. If you have a full lobster, twist off the tails and claws and remove the meat. Discard the intestinal vein that runs along the length of each lobster tail. Discard the body. Chill the meat in a clean bowl, covered, in the refrigerator, for about 30 minutes.
- Combine 1/4 cup of butter, 1/2 cup of mayonnaise, pickles, red onion, lemon juice, parsley and black pepper in a medium sized bowl. Add in the chilled lobster meat and toss lightly to combine. Taste and add any additional salt, if needed.
- Toast your frankfurter rolls*, then spread evenly with the remaining melted butter. Fill each roll with the lobster mixture and serve.
- *If you can't find split-top rolls, you can simply slice off a bit of the side of regular hot dog buns to give them the same look as the split-top rolls.