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A simple, nostalgic recipe featuring tender lobster tails gently simmered and coated in a warm butter-lemon sauce, served in toasted split-top rolls for a perfect summer meal.

Ingredients

Scale
  • 4 lobster tails (about 6–8 oz each)
  • 6 tbsp unsalted butter, plus 2 tbsp more for toasting your rolls
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp chopped fresh parsley
  • ¼ tsp salt
  • ⅛ tsp freshly cracked black pepper
  • 4 split-top hot dog buns or brioche rolls

Instructions

  1. Fill a large pot halfway with water, bring to a soft simmer (little bubbles), add 1 tsp salt, lower in lobster tails, and simmer 6–8 minutes until shells are bright red and meat is opaque and just tender; remove with tongs and cool slightly.
  2. When shells are cool enough to handle, slice along the top of each tail with kitchen shears, pull out the meat, and chop into approximately 1-inch bite-sized pieces; place in a bowl and cover loosely.
  3. In a small pan over low heat, melt 6 tbsp unsalted butter, stir in 2 tbsp lemon juice, ¼ tsp salt, and ⅛ tsp black pepper, and keep the sauce warm 1–2 minutes without boiling.
  4. Pour half of the warm butter sauce over the chopped lobster and stir gently to coat; keep the remaining butter sauce warm.
  5. Heat 2 tbsp butter in a skillet over medium heat, place split-top rolls cut-side down, and toast 1–2 minutes until golden and crisp around the edges.
  6. Load the toasted rolls with the buttery lobster mixture, drizzle with the remaining warm butter sauce, sprinkle with chopped parsley and/or a squeeze of lemon if desired, and serve immediately.

Notes

Do not overcook lobster to keep it tender and juicy; simmer gently until lobster shells are bright red and meat is opaque., Use real unsalted butter for the best flavor; avoid margarine., Toast the rolls just before serving to keep them crisp., If preparing lobster ahead, warm it gently in a skillet over low heat with some butter; avoid microwaving., Variations include adding minced garlic and fresh thyme to butter for herbal flavor, a spoonful of mayo for creaminess, or a pinch of cayenne for heat., Can grill lobster tails instead of simmering for smoky flavor., Slider buns can be used for party-sized lobster rolls., Store lobster and butter sauce separately in airtight containers; lobster stays fresh refrigerated up to 3 days and can be frozen 2–3 months., Reheat lobster gently over low heat or in a low oven covered, avoiding high heat or microwaving to prevent toughness.

Nutrition

Find it online: https://cookingcrumbs.com/classic-lobster-rolls-with-butter-recipe/