Brown Butter Lobster Rolls

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Lobster doesn't need much to be delicious, and lobster rolls have been on our we-need-to-make list for a while now.

After a trip we took to Rockport the Summer before last we recounted the lobster rolls we had eaten constantly. It was the first thing we did when we arrived- dropped our bags and set off for lobster. We had it with mayo, without mayo, super messy, super simple. The battle continued between Maine and Connecticut. I settled on the fact that you could keep the mayo, I just wanted the buttery lobster meat on a hunk of bread with some lemon.

We were already in the market for some lobster for one of our final soup recipes over at the Free People blog, and thought lets finally make our perfect lobster roll. If you haven't discovered the absolute magic of brown butter yet... it is so good for this.

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Brown Butter Lobster Rolls
serves 2

1 large Maine lobster, cooked, cleaned and meat removed (about 8-10oz)
2 new england style rolls
3 tbs unsalted butter, divided
1 lemon, halved

  • In a nonstick skillet, heat 1 tbs butter. Split rolls and grill one at a time until golden brown. 
  • In a separate skillet, heat 2 tbs butter over medium high heat, swirling pan occasionally to distribute butter evenly. As the butter cooks, it will foam then being to brown. After it has finished foaming, remove heat and add lobster meat and toss quickly to coat. 
  • Divide lobster meat between buns and top with any remaining pan sauces. Serve with squeeze of lemon juice.
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