Brown Butter Lobster Roll Recipe

1. Bring water to boil and cook lobster

Fill a large pot with about 3 quarts of water (enough to cover lobsters). Add 2 tbsp kosher salt and bring to a rolling boil. Add live lobsters (approx. 1.25–1.5 lb each) headfirst, cover, and cook for 8–10 minutes for 1–1.25 lb lobster until shells are bright red and meat is opaque. Adjust time if using different sizes.

2. Prepare an ice bath while the lobsters cook: combine about 4 cups cold water and ice in a large bowl. When lobsters are done, immediately transfer them to the ice bath to stop cooking and cool for 5 minutes. Reserve 1/4 cup of the lobster-cooking liquid and set aside.

3. Remove lobster meat from shells: twist off claws and knuckles, crack shells with a nutcracker or heavy knife, and extract tail meat in one piece by twisting tail from body. Chop tail and claw meat into 1/2–3/4 inch pieces. Pat meat lightly dry with paper towels. Return any small bits of meat to a bowl; discard shells.

4. Make brown butter

In a small to medium heavy-bottomed skillet, melt 6 tbsp unsalted butter over medium heat. Swirl the pan occasionally. After 3–5 minutes the butter will foam, then the milk solids will begin to brown and the butter will smell nutty and turn a deep amber. Watch closely to avoid burning. Remove pan from heat as soon as it reaches a deep golden brown and transfer the brown butter to a heatproof bowl to stop cooking. Allow to cool 2–3 minutes.

5. To the slightly cooled brown butter, whisk in 1 tbsp fresh lemon juice, 2 tbsp mayonnaise, and 1 tsp Dijon mustard until smooth. Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning; the mayo provides a little body and sheen to the dressing and tames the richness of the butter.

6. If the reserved 1/4 cup lobster cooking liquid is chilled or gelatinous, whisk 1–2 tsp of it into the dressing to loosen and add lobster flavor. Use only as needed to reach desired consistency; dressing should lightly coat the lobster pieces.

7. Fold the chopped lobster meat into the brown butter dressing gently so pieces remain intact. Add 2 tbsp finely diced celery, 2 tbsp chopped chives, and 1 tsp lemon zest. Stir gently to combine. Taste and if desired add up to 1 tsp smoked paprika for a subtle smokiness. Adjust salt and pepper to taste.

8. Cover the bowl and chill in refrigerator for 10–15 minutes if you prefer a slightly cool roll; the brown butter will firm slightly but remain saucy. Do not refrigerate long or the butter will solidify too much.

9. Toast the buns

Heat a large skillet or griddle over medium heat. Butter the cut sides of the 4 split-top buns with the remaining 2 tbsp unsalted butter. Place buns butter-side down and toast until golden brown and crisp, about 1–2 minutes. Press gently with a spatula for even contact. Remove from heat.

10. Fill each toasted bun with an equal portion of the brown-butter lobster mixture (about 4 oz lobster mixture per bun). Do not overpack; allow some sauce to coat the meat and the bread to remain slightly crisp.

11. Garnish each roll with a sprinkle of additional chopped chives and an optional dusting of smoked paprika. Serve immediately with lemon wedges on the side for squeezing.