Lobster rolls are a treat on the grill. Just boil the water over grates or on a side burner and melt butter into toasted rolls for a New England classic. Traditionally, the rolls use the meat of one whole 1 pound lobster, chopped and put on the bun as is or with a touch of mayonnaise. We change things up a little by adding browned butter. Even purists love this savory twist!
We’ll walk through the preparation step-by-step, or you can scroll down for the printable version.
To get a lobster ready for lobster rolls, boiling or steaming is the best way. Use a large pot and add enough water to cover the lobsters. Bring the water to a boil. Add the lobsters, head first, to the water. Start timing when the water returns to a boil. 1½ pound lobsters take about 14 minutes to cook.
Remove the lobsters from the pot and immediately put them into an ice bath to stop them from cooking any further. The lobsters are easy to prep when they’re chilled. Just remove the meat from the tails and claws and chop into large chunks, about ¾ inch pieces, and place in a bowl. For each lobster, put 2 tablespoons of butter in a saucepan and warm it over medium heat. As the butter melts, stir and continue heating until it gives off a nutty scent and begins to brown. Remove from the heat immediately as it will quickly go from browned to burned. Add the butter to the lobster meat and stir to coat.
Now the key to a real lobster roll is the roll itself. New England-style hot dog buns look like a piece of bread turned into a roll. Both sides are exposed bread instead of crust, with the crust on top, split down the middle. Lightly coat each side of the roll with butter and place it, butter-side down, on a medium-hot grill until browned, then turn over and brown the other side. Add the lobster meat and enjoy!
A great, easy variation on the classic New England lobster roll.
- 1 1½ pound lobster
- 2 tablespoons butter, to be browned
- 2 New England-style hot dog buns
- 2 pats of butter, for the buns
- Fill a large pot with enough water to cover the lobster and bring that to a boil.
- Place the lobster in the water, head first, ensuring the lobster is immersed in the water. This is best done using tongs, but be careful not to drop the lobster.
- When the water returns to a boil, set a timer for 14 minutes.
- After the 14 minutes, remove the lobster and immediately place it in an ice bath (a pan filled with ice and water) to stop the cooking process.
- Refrigerate for 30 minutes or more, as needed, to completely chill the lobster
- Using lobster crackers, kitchen shears and lobster forks, remove the meat from the tail, claws and claw joints, chopping into ¾-inch chunks
- Place 2 tablespoons of butter in a small saucepan and heat over medium heat. Stir often as the butter heats up until it begins to brown, then remove immediately from the heat and pour over the lobster chunks, stirring to coat the meat evenly.
- Spread the remaining butter on the sides of the New England-style hot dog buns, then place them on a medium-hot grill to toast the buttered sides.
- Place half of the meat from the lobster into each bun and serve immediately.