Recipe
August 16, 2024
Hot Lobster Rolls

“This roll has French seafood flavors from the lobster shallot butter that drips down your hand as you’re eating it.” — Freddy Laliberté
Directions
Yield: Makes 4 Lobster Rolls
Make Lobster Rolls
- In shallow pot over medium heat, melt butter. Add shallots and sauté until soft, translucent and fragrant, about 1 minute. Add cooked lobster and sauté for about 2 minutes, until lobster is heated through.
- Place frying pan over medium heat. Butter outsides of each hotdog bun and toast each side until golden brown, about 2 minutes per side.
- To assemble, line each bun with premium piece of lettuce. Using slotted spoon, to the best of your ability, scoop, strain and spoon 3 1/2 oz. of lobster into each cradle of lettuce-lined buns. Garnish with lemon wedge. Have napkins at the ready because some lobster dripping is inevitable with this one.
Tip: We’re intentionally skipping over the rather important part of cooking and shelling lobster. You can buy live lobsters and do the whole ride, start to messy finish, but we’re here to say there are also some phenomenal ready-to-eat lobster products on the market. Choose your own adventure!
Lauren Miller
Recipes from Heydays at The June Motel: Beach Town Classics by Freddy Laliberté and Evan Baulch, with Katie Laliberté and Emma Baulch. ©2024 Freddy Laliberté and Evan Baulch, with Katie Laliberté and Emma Baulch. Published by House of Anansi Press