Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Classic New England-style lobster rolls featuring fresh lobster meat dressed in a bright lemon vinaigrette with herbs and served in butter-grilled buns. The combination of succulent lobster, fresh herbs, and garlic butter creates an elegant yet casual seafood sandwich.
Ingredients
- •4 whole live lobsters
- •3 tablespoons fresh lemon juice
- •⅓ cup extra-virgin olive oil
- •⅓ cup thinly sliced scallions
- •¼ cup finely chopped peeled celery
- •¼ cup celery leaves
- •¼ cup chopped flat-leaf parsley
- •½ stick unsalted butter
- •3 cloves garlic
- •6 pieces hot dog buns
- •1 serving lemon wedges
Cooking Instructions
- 1.
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
5 min
- 2.
Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
25 min
- 3.
Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
10 min
- 4.
Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
5 min
- 5.
Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
2 min
- 6.
Fill buns with lobster.
3 min