Lobster Newburg Rolls | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 45 Minutes.
Storage Notes:Best if enjoyed immediately.
Difficulty: Easy.

Lobster rolls are one of our cherished summer traditions, and this family recipe - combining the decadent richness of Lobster Newberg with the messy, uncomplicated excellence of a lobster roll - is our favorite way to indulge. 


      • Bring a large pot of water to a rolling boil, and cover with 2 steamer baskets. Preheat oven to 350F.
      • Ikejime lobster, slicing down and forward with the point of a chef's knife, about 1" behind the eyes.
      • Arrange 1 lobster in each steamer basket, and cook for 12 minutes.
      • Remove, and allow to cool.
      • Slice the sides off of the rolls/buns, and open up, spraying inside and out with duck fat. Lightly toast on an oven tray for about 8 minutes, then reserve until needed.
      • Peel and finely mince shallot, green onions, and parsley.
      • In a medium sauce pot on medium heat, render butter, then add shallots and cook, stirring occasionally, for 5 minutes. Reduce heat to low, and whisk in the juice of 1/2 a lemon and 1/3 Cup of cold distilled water.
      • While this is cooking, whisk together cream, egg yolks, and both Great Lakes Fish Fry and This Thing of Ours in a large mixing bowl.
      • Add butter mix, 1 Tbs at a time, whisking quickly as you do so, until fully incorporated.
      • Return sauce to the sauce pot, keeping warm on the lowest heat setting, and whisking occasionally.
      • Remove lobster meat from tail, claws, and legs, rough chopping tail and leaving claws as intact as possible.
      • Remove Newburg sauce from heat, and stir in lobster meat and and half of the minced parsley and green onions, stirring to coat.
      • Spoon a generous amount of lobster and Newburg sauce into rolls, garnishing with parsley, green onions, and a final dusting of Great Lakes Fish Fry Seasoning.
      • Serve with Cape Cod chips and a cold beverage of your choosing, and devour.