I went up north for a family vacation in Maine, this is where I was introduced to Lobster Rolls. They were slathered in a melted butter with lemon juice in-between a warm toasted bun. The experience was so good that I couldn’t believe I went 30 plus years of my life without ever having one!
Now all I needed to do was take this delicious experience home with me and make my own version. It is pretty simple, the most important part of the whole process is to not overcook the lobster where it becomes little rubber chunks. The lobster is typically steamed and then tossed in a buttery savory concoction of flavor. I wanted to switch it up a bit and smoke my lobster tails. Any chance I can smoke my proteins for a dish I choose to do so.
WHAT IS IN LOBSTER ROLLS
The ingredients used for my lobster rolls are going to be quite different from what you will find out in town at your local restraints. Here are the basic ingredients for a standard lobster roll.
- Steamed Lobster
- Lemon juice and zest
- Celery (optional)
- Chives (optional
- Kosher salt and black pepper
- Soft split buns
Now these ingredients are delicious, but the version I made was elevated and took my tastebuds to a whole new level of goodness! You can find the ingredients below:
- Smoked Lobster Tails
- Chipotle pepper
- Lemon Juice
- Minced Garlic
- Soft white sub buns, toasted
HOW TO MAKE LOBSTER ROLLS
Since these lobster tails are getting smoked it is important to begin with prepping the lobster tails by butterflying them and sitting the meat on top of the shell. The whole point of smoking the lobster tails is to let the smokey flavor get on the tails and it won’t be as effective if the tails stay in the shells.
Once all of the tails are prepped, get the seasoning mixture mixed (it is salt, pepper, garlic powder, smoked paprika and Mexican chili powder) with about a 1/4 cup of avocado oil. You want the seasoning to be like a paste, sorta like sand. This will allow it to stick on the lobster tails and provide some awesome color with all of that flavor. Bruch each tail until they are seasoned generously.
Prior to prepping the lobster, fire up the smoker to 250-275 degrees F and add some apple wood chunks when the temperature is set. Now, set the lobster tails on the smoker. They should be done in about 45 minutes. The internal temperature of the lobster tails will be 145 degrees F when they are finished. Add a cast iron sauce pot on the smoker to preheat at this time.
While they are on the smoker, start whipping up the savory butter mixture that will be slathered on the lobster. Start by crisping up half a pound of bacon and dice the scallion, shallot, garlic, chipotle peppers and grate some fresh parmesan. After about 30 minutes of the lobster smoking add all of these ingredients into the cast iron sauce pan that is preheated on the smoker. Stir with a fork and keep it warm.
The lobster tails should be finished at this time, remove them and place aluminum foil over them to keep them warm. Slice the white sub buns down the center and butter the top and bottom. Toss them on the grill and toast the buns, about 60-90 seconds per side.
Remove the lobster meat from the shells and then chop it up into little chunks. From here, you can add it all to a bowl and pour the Parmesan Bacon Butter on them and toss to mix it or load up the sub buns with the lobster meat and spoon on the butter sauce. The second option is what I did. When the lobster rolls are prepared, garnish with parsley and top with freshly squeezed lemon juice.
Enjoy every bite and I promise it won’t be the last time you make them!
Parmesan Bacon Lobster Rolls
- 5 medium sized Lobster Tails
- A pack of soft white sub buns
- Parsley chopped
Dry Rub Seasoning
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican chili pepper
Parmesan Bacon Butter
- 1 block unsalted butter
- 1/3 cup grated parmesan
- 1/2 pound diced bacon
- 2 tablespoons scallions diced
- 4-6 garlic cloves minced
- 1/2 shallot minced
- 1 chipotle pepper diced and seeded
- 1 lemon juiced
- Start off by prepping all of the lobster tails but butterflying them and placing the meat on top of the shells. Add salt, pepper, garlic powder, smoked paprika and Mexican chili powder in a mixing with 3 tablespoons of avocado oil and mix together
- Brush the seasoning on each lobster tail and then fire up the smoker and set it at 250 degrees F. Add Apple wood chunks and then place the lobster tails on. They should take 45 minutes and will be finished at an internal temperature of 145 degrees F. Place a cast iron sauce pan on the smoker to preheat.
- At this time, crisp half a pound of diced bacon in a skillet and prepare all of the ingredients for the Parmesan Bacon Butter Sauce. After the lobster has been smoking for 25-30 minutes add butter, parmesan, garlic, shallot, scallions, chipotle pepper, lemon juice and the bacon in the cast iron sauce pot on the smoker and whisk with a fork. Keep it in there to stay warm but watch so it doesn’t burn or brown.
- Remove the lobster tails from the smoker when they reach 145 degrees F internally. Remove from the shell and chop up the tails into little chunks.
- Toast the soft white sub buns and put a slit down the middle.
- Load the toasted sub buns with the chopped lobster and spoon the Parmesan Bacon Butter Sauce onto each one.
- Garnish with parsley and freshly squeezed lemon juice.
- Serve and enjoy!
To put it simply, this Lobster Rolls recipe is amazing( one of my favorite dishes to date)! It’s an upgraded version of the classic dish that you’ll fall in love with. The smoked lobster tails give a unique and delicious smoky flavor that complements the butter mixture made of scallions, shallots, Parmesan, bacon, and chipotle pepper. The toasted sub buns provide the perfect texture and balance to the juicy and succulent lobster meat.
But, let me break it down for you in more detail. First things first, if you’re not into smoking, don’t worry, you can boil or grill the lobster tails too. But, if you want to get that rich smoky flavor, you have to prep the lobster tails properly. That means butterflying them and seasoning them generously with the seasoning mixture made of salt, pepper, garlic powder, smoked paprika, and Mexican chili powder. Once seasoned, brush each tail with the mixture, and you’re ready to smoke.
When the lobster tails are done, remove them from the shells and chop them up into bite-sized pieces. Then, you can either toss them in a bowl with the Parmesan Bacon Butter mixture, or you can load them onto the toasted sub buns and spoon on the butter sauce. I prefer the second option because it gives that perfect lobster roll feel. Don’t forget to garnish with parsley and top with freshly squeezed lemon juice.
Lastly, it’s important to know that you can add or switch up the ingredients in this recipe to suit your taste preferences. Want some celery or chives in there? Go for it! Want a milder or hotter spice than chipotle pepper? No problem, use what you like!
In conclusion, this Lobster Rolls recipe is super easy to make, customizable, and the result is a scrumptious dish that you won’t forget. The combination of smoky, savory, and tangy flavors in this dish is unbeatable. Give it a try, and your taste buds will thank you!
Did you enjoy this butter-poached lobster tails recipe? You should check out my other beef recipes in the link below!
Items used in This Recipe
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