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Hot Butter Lobster Roll - WECO Hospitality

Hot Butter Lobster Roll

Prep time: 10-15 minutes

OK, first things first, let’s align on what you’ve got for dinner here. Contrary to popular belief (and despite grade school English logic), this is a “lob-stah roll.” That’s right, the “r” in lobster should not be pronounced. One more time: “LOB-stahhhh roll.” Perfect. Now you’re a true New Englander and the part-ay can commence. 

This crustacean celebration is our take on a “Connecticut-style” roll, which (as you probably know since you ordered it) subs butter for mayo and is served warm instead of cold. But obvi we couldn’t just send you plain butter (buttah). Nah, kehd. Our WECO-fied version is infused with a TRIO of flavor amplifiers: Shallot, lemon and chive. Swooooon. 

And to reinforce the point that good things really do come in threes, we’re serving’ this hot, buttery lobster roll with smashed taters and crunchy-mustardy red cabbage slaw. 

In your bag

  • Lobster meat
  • New England-style bun
  • Shallot, lemon & chive compound butter
  • Roasted & smashed creamer potatoes with Old Bay
  • Cabbage slaw
  • Honey mustard dressing

At home

  • Aluminum foil-lined sheet tray
  • Saucepan & saute pan
  • Butter or oil
  • Mixing bowl

The Potatoes

  1. Preheat your oven to 375F.  
  2. Toss your taters onto a foil-lined sheet tray and heat for 10-15 minutes, or until warmed to your liking. 

The Lobster and Compound Butter

Option #1: 

  1. Melt butter in a small non-stick saucepan over medium-low heat. 
  2. Add your lobster and give it a stir. Heat for another minute, *just* enough to warm the lobster through.

Option #2: 

For the adventurous! Instructions to make beurre fondue available online at: wecohospitality.com/instructions

The New England-Style Bun

  1. Add a tablespoon of unsalted butter or oil to a non-stick saute pan set over medium heat.
  2. When the butter starts to bubble, add your bun on its side and toast until golden brown.
  3. Flip and repeat on the other side. 

The Cabbage Slaw

  1. Mix the slaw and the honey mustard dressing in a bowl. No need to overdo the dressing, start light. 
  2. Season with S&P. Mix, mix, mix, and mix some more.

Take your toasted bun and pile in your buttery, warmed lobster. Spoon some smashed potatoes and slaw on the side, and dig in– no time to waste!

That’s it! #Dinnersolved, dinner served.
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