California Lobster Roll


Serves 4


2 whole lobsters, 1 ½ lbs each or 4 lobster tails

1 stick of butter

8 top split hot dog buns

¼ cup fresh parsley, chopped

½ cup green onions, chopped

¼ teaspoon salt

⅛ teaspoon pepper


Place a large stock pot filled with water on high heat.  Once it’s at a boil, add the lobsters or lobster tails in and boil for 11 minutes.  


Drain the whole cooked lobsters and place them in a large bowl filled with cold water and ice to stop the cooking. Once the lobsters are cool enough to handle.  Crack the shells and remove the claw and tail meat.

For lobster tails, drain the tails and add them to a bowl of cold water and ice.  Once they are cool enough to handle, crack the shells and remove the tail meat.


Roughly chop the meat into bite size pieces and place on a double layer of paper towels to drain.


Melt 1 tablespoon of butter in a heavy bottom skillet on medium heat. Add 4 buns with one cut side down and cook until golden brown.  Flip and brown the other side.  Repeat with the second batch of 4 buns. 


Melt the remaining butter in the skillet on medium heat.  As the butter melts, add the lobster meat and gently fold to coat the meat with butter.  Add parsley and green onions and cook for another 30 seconds.  Season with salt and pepper.  Divide the lobster meat evenly between the 8 rolls. Serve immediately. 



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