The Ultimate Summer Lobster Roll Recipe
This past Winter, we had the pleasure of dining at one of Portland, Maine’s hottest new restaurants: Eventide Oyster Co. After a delicious meal and a chat with the co-owners, Andrew Taylor and Mike Wiley, we decided that this was the most unique lobster roll we’ve ever had— and we’ve tried plenty. The chefs at Eventide top home-baked steamed buns with fresh lobster meat that’s been tossed in a brown butter vinaigrette and serve it alongside an Asian-inspired salad with pickled vegetables. This is not the average mayo-clad lobster on a hotdog bun. While we wish we could send every one of you up to Maine to try these for yourselves, we know that’s not realistic. But we’ve got the next best thing! Andrew and Mike shared the [semi-labor intensive] recipe with us so you can make these bad boys at home. Trust us: they’re worth every bit of time you put in to make them and they’ll satisfy any lobster roll craving.
Eventide Oyster Co. Brown Butter Lobster Roll
- 6 Steamed Buns
- 1 lb Picked Lobster Meat
- 2 Tbsp Brown Butter Vinaigrette
- Sea Salt to Taste
- Finely Chopped Chives
- Separate buns with your hands and cut a slit down the middle from the top to resemble split-top hot dog buns.
- Steam buns until warmed through, approx. 3 minutes
- Meanwhile, warm lobster meat in sauté pan with brown butter vinaigrette. Be careful not to overcook lobster meat. Season to taste with sea salt.
- Spoon the dressed lobster into warm buns.
- Top with chopped chives and serve immediately.
Makes 15-20 buns
- 2 tsp Active Dry Yeast
- ¼ cup White Sugar
- 1 Tbsp Non-Fat Dry Milk Solids
- 1 cup Warm Water (110 F)
- ½ tsp. Baking Powder
- 3/8 tsp Baking Soda
- 1 Tbsp Kosher Salt
- 2 1/2 cups AP Flour
- 6 Tbsp Melted Butter
- Combine yeast, sugar, milk solids and water in mixer bowl; allow yeast to start bubbling.
- Combine baking powder, baking soda, salt and 1 c flour in separate bowl.
- Add dry mixture to yeast mixture; begin mixing with dough hook until incorporated.
- Stop mixer and add 1 cup of flour to dough.
- Mix on low and add melted butter in stream to dough until incorporated.
- With mixer on medium speed, add some of remaining flour a little at a time until dough pulls away from the sides of the bowl.
- Transfer to clean and lightly floured work surface and knead by hand for approximately 10 minutes. Dough should be completely smooth and slightly tacky to the touch, but not sticky. Knead in more flour, if necessary.
- Let rise in a greased and covered bowl in a warm place for approx. 1 hour, or until doubled in size.
- Punch down dough and portion by pulling off ping pong ball sized pieces. Roll into tight balls with palms, then flatten out by rolling into small logs.
- Arrange each log side by side in a steamer basket lined with parchment paper, leaving ½ inch between them.
- Cover basket and let rise again approx. 1 hour, or until doubled in size.
- Place covered steamer basket over boiling water and steam the buns for 12 min.
- Remove basket and let cool uncovered at room temperature.
- Once cool, refrigerate or freeze until needed.
Brown Butter Vinaigrette
- 1 Stick Unsalted Butter
- 2 Tbsp Non-Fat Dry Milk Solids
- 1 Tbsp Fresh Squeezed Lemon Juice
- Sea Salt to Taste
- Melt butter over medium heat. When butter starts to foam, whisk in non-fat dry milk solids.
- Reduce heat to Medium-low and continue whisking until all milk-solids turn golden brown and butter smells nutty.
- Transfer into a metal bowl and add lemon juice to stop the cooking of the milk solids. Season with sea salt to taste.
- 4 each, 1 ¼ lb. Soft-Shell Maine Lobsters
- 2 Gallons Sea Water (or heavily salted water)
- 1 Tbsp. White Vinegar
- Ice bath
- Add vinegar to-water and bring to vigorous boil.
- Turn off heat, submerge lobsters into water until cooked.
- Remove lobsters from water and submerge them into the ice bath until cool to the touch and easy to handle.
- Remove the meat from tail and claws and refrigerate until cold.
Oh, and if this isn’t enough foodie goodness, check out their recipe for chickpea fries!