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