If there’s one thing I love about cooking it’s using fresh ingredients. A good meal isn’t about a long list of ingredients. Sometimes it’s about opening up the barbeque (or grill, for my American cooks) and using the basics. As Samin Nosrat says, it’s all about salt, fat, acid and heat. Nothing says that more than buttery lobster rolls made with my garlic confit butter.
Buttery lobster rolls
For me, buttery lobster rolls used to be a rare occasion when you’d see them on the menu at a fancy eatery. I’d order it immediately – of course! When I order out, I want to order what I can’t make at home. But then I decided enough is enough! We’re bringing the lobster rolls to me this time. And so, I decided to master them. And while they aren’t your traditional buttery lobster roll, they are just as, if not more, delicious!
Lobster is an intimidating ingredient. As well as earning the reputation along with truffle as being an expensive one, it is intimidating for a home cook. But, like my lessons with dough – you can learn to do this at home.
There’s a few things to note:
If you do these tips, you’ll be cooking up a lobster-storm in no time!
- Lobster does not need a long time!
- Lobster is best done on the grill for it to be tender but pick up that barbeque taste.
- Set the temperature up high!
- Reserve the shells to create a delicious lobster stock that can be turned into a lobster bisque
For this recipe I’ve chosen a brioche. Brioche can be a little controversial and some will put it down as being too sweet. But I think with the buttery and garlicky lobster and some herbs it should work really well with it. Another option if you can find them is a potato bun – they hold their structure but are still soft and buttery.
FAQ for buttery lobster rolls
What do I serve the buttery lobster buns with?
Traditionally, lobster rolls come from New England, and they serve them with chips (crisps!). That works well, but you could do a fresh leafy salad.
can i use precooked lobster meat?
You definitely can! Just drizzle it with a little extra garlic confit butter.
can i boil the lobster tails?
Absolutely! If you don’t want to use the grill, you can boil your lobster tails. Read all my tips on how to do that here.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna photography.
Buttery lobster rolls
- 1.5 kg lobster tails 3.3 pounds
- 2 bulbs garlic
- 1 cup extra virgin olive oil 250mL
- 250 g salted butter at room temp 1/2 pound +25g / 0.9oz extra
- 30 g chives, roughly chopped 1 oz
- 30 g parsley, roughly chopped 1 oz
- 1 lemon sliced into 4cm rings
- salt + pepper
- 4 - 6 hotdog brioche buns
- 1 shallot finely sliced
- kewpi mayo
- Preheat the oven to 130 degrees C.
- Separate all the cloves from the garlic bulbs and place into a heatproof bowl. Cover with boiling water for 5 minutes then drain. The skins will become loose and easy to peel off.
- Place the garlic cloves into an ovenproof dish and cover with olive oil. It’s important the garlic is fully submerged in olive oil so it does not burn. Roast for 1.5 - 2 hours. There will be a slight bubble in the oil when it cooks.
- Separate the garlic cloves from the oil. Store the garlic infused oil in a sterilised jar on your countertop and use in any recipe that calls for olive oil.
- In a food processor, combine the garlic confit cloves, butter, chives, parsley and generous amount of salt and pepper. Blend until well combined. This can also be done by hand by placing all ingredients into a large bowl and mashing together with a fork. If making the garlic butter this way, ensure your herbs are finely chopped.
- Butterfly the lobster tails by cutting through the top of the hard shell. Place the scissors between the meat and shell. Using a sharp knife, slice down the middle of the shell, ensuring you keep the tail intact and don’t cut through the wide end of the tail. Season the meat with a pinch of salt and pepper and drizzle with the reserved garlic confit olive oil.
- Preheat the BBQ and set the temperature to high on the grill side. Leave the lid closed to allow the temperature to reach 200 degrees C / 390 degrees F.
- While the BBQ preheats, melt roughly half of the garlic confit butter in a small saucepan on the stove or in the microwave. Depending on how many lobster tails you are cooking, you may not need all of the butter. Reserve the remaining butter in the fridge for up to 4 weeks.
- Open the lid and place the lobster tails flesh side down onto the grill side so it cooks on direct heat. Scatter the lemon slices around the lobster. Close the lid and leave to cook on medium / high for 6 minutes or until their flesh has turned pink and they are slightly charred.
- Using metal tongs, flip the lemon slices and lobster tails over and baste the lobster with the melted garlic butter. Close the lid and leave to cook for an additional 4 minutes, basting every minute. Reserve a small amount of butter to drizzle over when serving. Remove the lobster tails and lemon slices from the BBQ and leave to rest.
- Drizzle the lobster tails with the remaining melted garlic butter and squeeze the charred lemon all over.
- Remove the meat from the shell and slice into large chunks. Set to the side.
- In a frypan on a medium heat, melt the remaining butter. Place the brioche buns into the pan and toast until golden.
- Assemble the lobster roll by spreading a ½ tbsp of kewpie mayonnaise onto the bottom, followed by a large amount of lobster tail meat to fill the roll. Top with the finely sliced chives, shallots and brioche bun. Serve immediately.