There are only a few restaurants and shacks left that serve truly delicious lobster rolls. Most versions are plagued with untoasted buns filled with huge pieces of dry, rubbery lobster meat and limp lettuce. If you want to experience lobster roll perfection, you can drive to the outskirts of Maine. Or you can make your own at home. There are two lobster roll schools: the mayonnaise-celery one and the drawn-butter one. This recipe is the latter: warm lobster tossed in melted tarragon-lemon butter.
What to buy: If you can’t find top-split hot dog buns, trim off the outside edges of regular hot dog buns before buttering them.
Game plan: You can prepare this recipe in advance through step 4. Refrigerate the lobster meat and broth separately until you’re ready to finish the dish.
See also our New England lobster roll version of this classic.
For the buns: