Hot Lobster Roll with Lemon-Tarragon Butter

Total Time:
1 hr
45 min
15 min

6 servings

  • Kosher salt
  • Two 2-pound lobsters
  • Canola oil, for brushing
  • Freshly ground black pepper
  • 6 hot dog buns
  • Lemon-Tarragon Clarified Butter, warm, recipe follows
  • Lemon-Tarragon Clarified Butter:
  • 2 sticks unsalted butter
  • 1 teaspoon finely grated lemon zest
  • Juice of 1 fresh lemon
  • 1 tablespoon finely chopped fresh tarragon
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne, optional
Watch how to make this recipe.
  • To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.

  • Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.

  • Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.

  • Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.

Lemon-Tarragon Clarified Butter:
  • Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.

  • Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.

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