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 servin’ this hot, buttery lobster roll with smashed taters and crunchy-mustardy red cabbage slaw.
What’s in your bag:
- New England-style bun
- Shallot, lemon + chive compound butter
- Roasted + smashed creamer potatoes with Old Bay
- Red cabbage slaw
- Honey mustard dressing
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Saucepan + saute pan
- Butter or oil
- Mixing bowl
Total prep time: 10-15 minutes
- Preheat your oven to 375F.
- 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
- Melt butter in a small saucepan over medium-low heat.
- Once melted, add your lobster and give it a stir. Heat for another minute or so, just enough to warm the lobster through (you don’t want to overcook it!)
- Remove your compound butter from its container by running a knife around the edge and gently tapping it into a surface. Cut your butter into ½ inch pieces (exactly how many pieces will depend on how many portions you ordered! More portions = more pieces of butter)
- If you aren’t planning to make your beurre fondue right away, keep the butter in the fridge. It should be cold when you start!
- Add two tablespoons of water (regardless of how many portions you ordered) to a small saucepan and place on low heat. We want the water to be barely simmering – you should just start to see some small bubbles rising, but the water definitely shouldn’t be boiling.
- Grab your whisk and your (cold) butter. Add 1 piece of butter at a time, whisking constantly over low heat. Wait until your first piece of butter has melted before adding the next.
- Continue the process until you’ve used up all your butter. You should end up with a super creamy butter sauce!
- If your butter sauce seems to break, don’t worry – add another tablespoon of water and keep whisking. If it’s still broken, it’s ok! Your lobster rolls are still going to taste DELICIOUS, we promise.
- Once you’ve made your beurre fondue, add your lobster and cook for another minute on low heat, or until the lobster is just warmed through. Don’t overcook it!
The New England-Style Bun
- Add a tablespoon of butter or oil to a saute pan set over medium heat.
- When the butter has just started to bubble, add your bun on its side and toast until golden brown.
- Flip your bun and repeat on the other side. When it’s all golden, remove and pop it onto your plate.
The Red Cabbage Slaw
- Mix the slaw and the honey mustard dressing in a bowl. No need to overdo the dressing, start light.
- 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.
Show us how you WECO!