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Author Notes: My favorite lobster rolls in the world are the ones from Eventide Oysters in Portland, ME. Instead of dressing the lobster meat with mayonnaise and serving it on a buttered roll, they toss the lobster meat with a brown butter vinaigrette and chives and stuff it into a steamed bun.
I've tried to recreate that yummy goodness as best I could in this recipe. For the steamed buns, I recommend using the dough from my mom's hua juan recipe (https://food52.com/recipes... ) and shaping it into sandwich buns. You could also just buy some from your local Asian grocery store, but the homemade buns make this sandwich infinitely better. —Joy Huang | The Cooking of Joy
Makes: 6 small buns
1.5 lb. lobsters
cup unsalted butter
Juice from 1 lemon (about 1/4 cup)
Kosher salt, to taste
Chives, finely chopped
- Fill a large pot with 1" of water and throw in enough salt to make it as salty as the sea. Bring to a boil. Add the lobsters (one at a time if your pot isn't big enough), cover, and steam for 10 minutes. Remove the lobsters to a rimmed baking sheet and allow to cool.
- Once they are cool enough to touch, twist off the claws and tail and remove the meat. Coarsely chop and set aside.
- Heat a medium pot on medium heat and melt the butter. Swirl the pot around occasionally and continue to heat until the milk solids at the bottom turn brown and the butter smells starts to smell nutty. Immediately remove from heat and continue to swirl the pot around so that the milk solids don't burn. Add the lemon juice and salt to taste. Toss in the chopped lobster meat and return the pot to heat just until the lobster meat is heated through.
- If needed, reheat the steamed buns in the microwave. Fill the buns with the lobster salad and top with the chopped chives. Serve warm.
- This recipe was entered in the contest for Your Best Recipe with Brown Butter