Grilled Lobster Rolls

Lots of butter, lots of garlic and lots of lobster stuffed into a brioche bun.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 536kcal

Author Alexandra Donnadio

Ingredients

2 lobsters live or pre-steamed
¼ cup garlic finely diced
6 brioche hot dog buns
1 stick butter salted
salt and pepper
parsley chopped, to serve
lemon juice to serve

Instructions

Prepare a large pot of water to a rolling boil. There should be enough water to cover the lobster completely.
Place the lobster into the pot, making sure they are fully submerged, and cover with a lid.
A rule of thumb for boiling lobster is to boil for 5-6 minutes per one pound. Example: 1 ¼ pound will take about 7-8 minutes whereas 2lbs will take 11-12 minutes. The lobster should register 135°F internally on an instant-read thermometer.
Remove the lobster, and place it onto a cutting board to cool.
Remove the meat from the lobster and chop it into bite-size pieces.
Pre-heat half of the griddle to low and the other half to medium-high.
Butter the buns and toast on the side of the griddle that is heated to low.
On the side that is heated to medium-high, set the cast iron on the griddle and melt the remaining butter.
Once the butter is melted, add the garlic and cook for 7 minutes.
Toss in the lobster and combine until the lobster is heated through.
Taste, then season with salt and pepper accordingly.
Grab a toasted bun, and stuff it with lobster. Garnish with parsley or a squeeze of lemon.

Notes

Lobsters - if you don't want to buy live lobsters, pre-steamed lobsters will work great.

To remove the meat from the lobster, grab the tail with one hand and the body with another, give a good twist, and pull. The tail should detach from the body. Grab the tail meat firmly and twist until it slides out.

Next, crack the claws. Hold the lobster claw and use a seafood cracker tool to break the shell and remove the meat. Be careful not to crush the meat inside. You can remove the claw meat by pushing with your fingers or a fork.

Nutrition