Best Ever Lobster Roll
These decadent Lobster Rolls are sweet & tender. Perfect for a Party Appetizer!
Ingredients
Lobster Roll
- 1 Pkg Rock Harbour Lobster tails pre-split
- 1 Batch Drawn / Clarified Butter Recipe Below
- Fresh Chives
- Fresh Parsley
- 1 Lemon, freshly squeezed
- Salt & Pepper to taste
Drawn Butter
- 1 cup Butter
Instructions
Lobster Roll
- Bake lobster in a 450° oven for 10 minutes or until the internal temperature of the lobster reads 140°. Do not over cook. Let cool until it can be handled. Chop the Lobster into bite sized pieces. Add a squeeze of a half of a lemon and season with salt and pepper. Add in the chopped chives and parsley. You can put the lobster in the fridge at this point until ready to serve.Warm the drawn butter in a small saucepan. Add the Lobster to the saucepan and simmer for 3-4 minutes. Taste and adjust the seasoning if needed. I also added a little more lemon juice at this point.Toast the buttered buns in a skillet or air fryer. Spoon the lobster into the buns and top with extra chive and parsley.
Drawn / Clarified Butter
- Drawn Butter is super easy to make, it just takes a bit of time. It is definitely worth the time to clarify the butter as it makes for a gold clean butter. This is the way they serve butter with seafood in the restaurants! 2 sticks or 1 cup of butterIn a small saucepan add the 2 sticks of butter. You want to make sure that the cooktop is on the lowest setting possible to melt the butter. As it melts it begins to separate. You will notice a white foam or milk solids on the top. Skim this off with a spoon. Do not mix the butter, leave it undisturbed. Cook for approximately 45 minutes or until the butter reaches 260°F, is clear and the foam on the top is slightly browned. Using a ladle, spoon the gold butter into a sieve over top of another bowl. This traps any excess foam. Be gentle with the ladle and try not to get the solids at the bottom of the saucepan. You only want the liquid gold. Let cool, store in an airtight container.