The first time I ate a fresh lobster roll was in college and since then I have been hooked. Every time I am in New England I have to order one. Finding one with warm butter instead of mayo is tough in Boston and the Cape so I made these and still ordered plenty with mayo this week. I think you can taste more of the lobster with the butter rather than the mayo.
Lobsters are in abundance right now and prices have dropped. I think they cost $3 a pound in Maine off the boats. The ones at Cape Fish and Lobster Company were about $8 a pound and they steamed and cracked them for us. They had lobster tails already shelled but I decided to get whole lobsters for the tender claw meat.
Once the meat is out of the shell, the lobster rolls are simple to make. I use about 1/2 to 3/4 of a pound of lobster for each lobster roll.
For me, the key is fresh bread, soft in the middle with a very slight crunch on the outside. I found a French bakery and they set aside these brioche rolls for me. I highly recommend visiting Pain D’Avignon if you are ever in the Cape and looking for a good bakery.
We were fortunate to find this amazing location to enjoy our lobster rolls overlooking the ocean. Cape Cod is quite beautiful and would love to live on the water with access to fresh seafood. It was very hard to pack up and leave.
1) Remove all the lobster meat and season with 2 pinches of Margarita Himalayan Salt. Add organic butter to the pan and melt. Add the lobster meat and warm.
2) Slice the brioche rolls so they look like hot dog buns. Add some butter and toast the bread.
3) Pile on the lobster meat in the brioche roll and squeeze some fresh, organic lemon juice over the meat.
4) Serve warm with tomato and lettuce on the side. Make some fresh pesto to spoon on the tomato slices. Throw on some Cape Cod potato kettle chips if you wish.