Best Warm Lobster Rolls Recipes

WARM LOBSTER ROLLS

Steps:

• Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
• Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

WARM LOBSTER ROLLS

Steps:

• In a large stockpot, bring 2 quarts salted water to a boil.
• Drop live lobsters into the boiling water and cook 5 minutes. Drain and cool.
• Pick out lobster meat from the shells, cutting tail meat into large chunks. Remove claw meat from shells, but leave in whole pieces.
• In a large saute pan, melt 1 1/2 tablespoons butter over medium heat until foam subsides, then add lobster meat and garlic.
• Season lightly with salt and pepper.
• Stir 1 1/2 minutes and add wine and cook 3-5 more minutes, reducing liquid by half.
• Add remaining butter and swirl. Sprinkle with chives.
• Move lobster mixture to one side of the pan; toast rolls in the pan until golden.
• Place mixture on the toast and serve.

WARM LOBSTER ROLLS

Steps:

• Cut lobster meat in 3/4 dices. Heat 3 Tablespoons of the butter in medium Saute pan over medium-heat, add lobster, celery, 1 tsp salt, and 1/2 tsp pepper and cook, stirring occasionally, for 2-3 mins, just heated through, turn off heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Heat remaining 2 Tablespoons of butter in large sauté pan, until butter sizzles. Place the rolls in pan on sides, just toasting outsides, not the insides and cook over med-high heat for 2 mins on each side, nicely brown.
• Place rolls, cut side up on platter. Divide lobster mixture among the 6 rolls and sprinkle with extra dill, salt and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.