Lemon Garlic Butter-Poached Lobster Rolls


Summertime in my Maritime stomping grounds means one thing; lobster season. All things seaside deliciousness, all summer long. Lobster is delicious six ways to Sunday, but there’s really nothing on the planet that compares to a perfectly cooked lobster roll. It’s handheld happiness, full of nostalgia, and perfect for a warm sunshine day.

We’re par-cooking the lobsters here, then finishing the dish by gently cooking the lobster in a buttery, garlicky, lemony poaching liquid. Basically, heaven,

Recipe excerpt from my cookbook, Eat Delicious. Pickup your copy today!

Lemon Garlic Butter-Poached Lobster Rolls

Makes 8 lobster rolls

4 X 1 ¼ pound live lobsters

8 brioche (or potato) sub rolls  

1 cup + 2 tablespoons butter

1 garlic clove, minced

1 tablespoon lemon zest

½ teaspoon red chili flakes

1 tablespoon fresh squeezed lemon juice

2 tablespoons finely diced chives + more for sprinkling

Flaked sea salt

  1. Bring a large stockpot of salted water to a rapid boil. Prepare an ice bath.
  2. We’re cooking live lobster y’all. As also, knowing the process can make for a stress-free (and in this case, quick & humane) experience. Working in batches – one or two lobsters at a time – place a lobster on a cutting board and angle the tip of a chef’s knife right below where the claws meet and swiftly & confidently cut down through the head (it’s scary, but you can do it!). Transfer directly to the stockpot and cook, lid on, for 2 minutes. After 2 minutes, transfer to the ice bath to cool. Carry on with the remaining lobsters.
  3. Gently crack apart the lobster shells and remove the flesh from every nook & cranny. It takes a few minutes, but it’s WELL worth it. Cut the lobster flesh into bite-size, ½-inch pieces.
  4. In a small saucepan, melt 1 cup of the butter over medium-low heat. Stir in the garlic, lemon zest, and red chili flakes. Make sure the butter doesn’t brown or boil – gentle poaching is the name of the game here. Awesome. 
  5. Working in batches, add the lobster chunks to the butter mixture and poach for 5 minutes, stirring halfway through.
  6. While the lobster is gently poaching, heat a grill pan (or skillet) over medium-heat. Split the buns and brush them with the remaining butter. Toast until charred and golden brown, about 2 minutes.
  7. Transfer the cooked lobster to a bowl and toss with the chives and a squeeze of fresh lemon juice. Portion the buttery lobster into the toasted buns, and top with an extra hit of chives and a sprinkle of flaked sea salt. DELICIOUS!!


Leave a Reply