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Let’s be honest: lobster carries a big price tag. Grabbing a delicious roll stuffed with cold water Maine lobster and all the trimmings costs around $45 at my favorite spot in Edmonds. That’s beyond my budget these days. But what if I told you that you could serve 4 people stuffed lobster rolls with crunchy kettle-style potato chips and cold beer for around $40? Enter my Brown Butter Lobster Rolls with Extra Chive Butter!
Yes, you read it correctly! I have a fun and delicious secret. Your local grocery store stocks small lobster tails that won’t break the bank. They are often previously frozen, direct from Canada. The price tag? Four bucks on sale, $5-$6 regularly priced. I happened into my local Winco, saw these delicious tiny tails, and picked up 7 of them on sale for $28. Then, I grabbed a 6-pack of Rainier beer (my absolute favorite with seafood) for around $8 and snagged a bag of kettle-cooked potato chips to round things out. Finally, I had 2 sticks of butter at home along with chives from my garden. Brioche rolls are $5 for a 6-pack as well.
When we learn to cook, we can save a lot of money making something that’s both delicious and a far better value than anything that can be ordered in a restaurant.
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How to Make Brown Butter Lobster Rolls with Extra Chive Butter
To make Brown Butter Lobster Rolls with Extra Chive Butter, start by preparing the lobster tails. Using kitchen scissors, carefully cut down the top and bottom of each thawed lobster tail, then remove the meat and cut it into large nuggets. Preheat your oven to 400°F and heat 1/2 cup of butter in a pan over medium-high heat. Once the butter melts, add the lobster meat and sauté for 2-3 minutes, until cooked through. Remove from heat. In a separate saucepan, melt the remaining stick of butter and stir in the chopped chives. Toast the brioche buns in the oven for 3-5 minutes until golden. Stuff the buns with the sautéed lobster, drizzle with the chive butter, and serve with a side of crunchy kettle chips and ice-cold beer. Enjoy this affordable and delicious homemade version of a lobster roll!
What is a Lobster Roll exactly…?
Lobster rolls originated in the northeastern United States, specifically in New England. The sandwich is believed to have been first served in the early 1900s in Connecticut, where it gained popularity along the coast. The classic lobster roll typically features lobster meat, often mixed with mayonnaise or butter, and is served in a soft, split-top roll. While Connecticut and Maine both claim to be the birthplace of the lobster roll, Maine’s version is often served with a butter-drenched filling, whereas Connecticut’s version tends to favor the lobster meat being served warm with melted butter. The dish has since become a beloved symbol of coastal New England cuisine.
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Brown Butter Lobster Rolls with Extra Chive Butter
Equipment
- Kitchen scissors
- Pan (for sautéing lobster)
- Saucepan (for melting butter and chives)
- Sheet pan (for toasting buns)
- Knife (for slicing lobster meat)
- Cutting Board
- Spatula (for sautéing lobster)
Ingredients
- 6-7 small lobster tails
- 2 sticks butter 1 cup
- 1 bunch chives chopped
- Salt and pepper to taste
- 1 package brioche hot dog buns
Instructions
- Using kitchen scissors, cut the thawed lobster tails down the top of the shell. Cut through both the top and bottom of the shell, then gently remove the lobster meat and set aside.
- Slice the lobster meat into large nuggets. Preheat the oven to 400°F.
- In a pan, melt 1/2 cup of butter over medium-high heat. Once melted, add the lobster meat and sauté for 2-3 minutes until fully cooked. Remove from heat.
- In a saucepan, melt the remaining stick of butter and stir in the chopped chives.
- Toast the brioche buns on a sheet pan in the oven for 3-5 minutes.
- Stuff the toasted buns with lobster and drizzle with the chive butter. Serve with cold beer and kettle chips, and enjoy!
- This recipe is a quick, affordable way to enjoy lobster rolls without breaking the bank!