Lobster Rolls | Recipeish | Gustus Vitae

Lobster rolls! Despite being Irish immigrants who naturally settled on colder, windswept shores and just put those feelings all the way down, well, we're partial to the Connecticut-style over Maine's: serve 'em hot, with only a bit of butter, seasoning, and a few sprigs of parsley. If anything, this is a lobster-first recipe: lobster is delicious, let's not mess with it too much.

  • Yield: Serves 2
  • Time: About 45 minutes 
  • Storage Notes: Best if enjoyed right away
  • Difficulty: Medium
  • Bring a large pot of salted water to a rolling boil.
  • Ikejime your lobsters, remove tail and claws, and add to pot, cooking for 12ish minutes.
  • Using the back of a cleaver, break up the shells, and carefully remove meat.
  • Trim the rolls, slicing off the sides, and briefly sear in a hot pan to crisp up.
  • Bring a small saucepan to medium heat, add butter, and zest lemon before adding juice and Smoky Lonestar Seasoning Crushed Red Pepper Flakes, and French Onion Seasoning.
  • Mince parsley, adding half to the sauce,  and reserving the remainder.
  • Schuck lobster, and add to saucepan.
  • Stir until well coated, around 3 minutes.
  • Using a slotted spoon, fill rolls with lobster, then drizzle sauce over.
  • Serve and devour - fries, potato chips, and some pickles are the perfect accompaniments, as it a cold beer or cola.