Goodby summer…There’s no better way to celebrate the end of summer than with an indulgent lobster roll! Whether it’s served as a Labor Day celebration lunch or dinner your family and guests will love them. Our family not only loves them but said “they are better than ‘ Joe’s’ “. This recipe is our version of the classic Connecticut style lobster roll using only butter…NO Mayo. These lobster rolls are so easy to make using pre-cooked lobster meat. We hope you’ll give it a try and let us know.
Happy Labor Day, Stay safe
Lobster Rolls - Twiins Style
- Large Mixing Bowl
- Large rimmed baking sheet
- aluminum foil
- 3 lbs Lobster meat (cooked)
- 2-3 stalks celery (diced)
- 1/4 cup parsely, fresh coursely chopped
- 2-3 Tbsp lemon juice, fresh
- salt & pepper to taste
- 3 sticks salted butter (melted right before serving)
- 3-4 Tbsp softened butter to spread on rolls prior to broiling
- 8-10 buns top split hot dog buns
- Place the pre-cooked lobster meat in a large bowl (large chunky pieces)
- Add diced celery, chopped parsely, salt & pepper, juice of half a large lemon. Mix well and set aside.
- Turn oven to broil. Line a rimmed baking sheet with foil. Place opened buns on baking sheet then smear both halves of each bun with softened butter. Place on bottom rack of oven until they start to turn golden. Remove immediately.
- Melt 3 sticks of salted butter then pour into lobster mixture. Combine well and fill each bun. Drizzle each lobster roll with the melted butter that pooled at the bottom of the mixing bowl and enjoy!