If you've already experienced the magic of sous vide lobster, this is the only logical next step. Lobster rolls may not be very fancy, but there's no better way to experience lobster in its briny, sweet, buttery glory than stuffed into a top-split hot dog bun that's been griddled in butter until golden brown.
This version is made in the classic naked style you'll find in Connecticut, dressed with nothing more than a little butter and lemon juice.
Why It Works
This recipe appears in:The Food Lab: For the Best Lobster Rolls, Go Sous Vide
- Sous vide lobster comes out with an extra-intense lobster flavor and butteriness built right into the meat, making it perfect for lobster rolls.
- Toasting buns in butter adds crisp, buttery crunch to each bite.
- 2 tablespoons (30g) unsalted butter
- 4 hot dog buns, preferably top-split (see note)
- 1 recipe Sous Vide Lobster
- Fresh juice of 1 lemon, to taste
- 1 tablespoon (7g) minced fresh chives
- Kosher salt and freshly ground black pepper, to taste (optional)
Heat butter in a large skillet or on a griddle over medium heat until foaming subsides. Add hot dog buns, with exposed crumbs down, and griddle until golden brown. Flip and griddle second side. Transfer to a serving platter.
Discard any herbs from sous vide lobster bag. Remove lobster meat from bag and chop into large bite-size pieces. Transfer to a large bowl and add butter and juices from bag. Season with lemon juice to taste. Add chives and toss to combine. Taste and adjust seasoning with salt and pepper if needed. (Sous vide lobster is typically well seasoned even without additional salt.) Divide mixture evenly between hot dog buns and serve.