Lose Your Mind Lobster Rolls

A decadent and delightful lobster roll, perfect for any seafood lover. Enjoy the combination of succulent lobster meat, warm buttery rolls, and a hint of lemon and chives.

By @ItsBennyBlanco

Original recipe source

Cook time: 45 minutes

Servings: 8

Ingredients

• 4 pieces live lobsters (2½ pounds each)
• 0.5 cup mayonnaise
• 1 lemon zest and juice
• 0 kosher salt to taste
• 8 pieces Martins hot dog buns
• 4 tablespoons unsalted butter
• 1 stick unsalted butter cut into 1-inch cubes
• 0 mayonnaise additional for swiping
• 0 Old Bay Seasoning for topping
• 0 chives finely chopped
• 0 celery salt for topping

Instructions

1. In a large pot lined with a steamer basket, bring 1 inch of water to a boil. Drop the lobsters headfirst into the pot, cover, reduce heat to a simmer, and steam until the shells just turn bright red, about 12 to 14 minutes. Let cool.
2. Once the lobsters are cool, hold the tail in one hand and the body in the other; twist and pull to separate. For the claws and legs, twist and pull where they're attached to the body. Use a mallet or a heavy pan to crack the shells. Pull the tail out with a fork. Chop the meat into chunks.
3. Mix the lobster meat with ½ cup mayonnaise and the zest and juice of 1 lemon. Salt if needed.
4. Cut off the sides of the hot dog buns so that they have flat exposed sides. Melt 2 tablespoons butter in a cast-iron skillet. Add four rolls and toast until deep golden brown, about 2 minutes per side. Repeat with the remaining 2 tablespoons of butter and rolls.
5. Melt the remaining stick of butter in a small saucepan over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 to 12 minutes. Immediately transfer to a large heatproof bowl.
6. Swipe each bun with mayonnaise then add a mountain of lobster meat. Top with Old Bay, chives, and celery salt, and drizzle with the warm brown butter to serve.