Hot Honey Chili Crisp Lobster Rolls
Butter-poached lobster tails tossed in a sticky hot honey chili crisp glaze and loaded into toasted King's Hawaiian rolls for a sweet, spicy, buttery twist on the Connecticut-style lobster roll.
Equipment
- Skillet
- Kitchen Shears
- Instant-Read Thermometer
- Tongs
Ingredients
Lobster
- 4 lobster tails thawed if frozen
- 5 tbsp unsalted butter
- 2 garlic cloves lightly smashed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika optional, for color
- 1/2 lemon, juiced
Hot Honey Glaze
- 1/3 cup honey
- 1 tbsp chili crisp use 2 tbsp for more heat; red pepper flakes work as a substitute
- 1 tsp apple cider vinegar
- 1 pinch salt
Rolls & Assembly
- 1 pack King's Hawaiian Original Rolls
- 2 tbsp butter for toasting rolls
- shredded lettuce optional
- fresh chives or parsley for finishing
- lemon zest highly recommended
Instructions
- Using kitchen shears, cut down the center of each lobster tail shell. Remove the lobster meat in one piece. Remove the dark vein if present. Pat dry with paper towels and season lightly with salt, pepper, and paprika. Keep the tails whole.
- Heat a skillet over low to medium-low heat. Add 5 tablespoons unsalted butter and 2 smashed garlic cloves. Let the butter melt gently without browning.
- Add the whole lobster tails to the butter. Cook slowly, flipping occasionally, for 5-7 minutes. Target an internal temperature of 135-140°F. The lobster should be opaque, tender, and slightly firm.
- Lower the heat slightly. Add honey, chili crisp, apple cider vinegar, and a pinch of salt directly into the butter. Stir gently until combined into a glossy sauce. Toss the lobster in the sauce until coated.
- Remove the pan from heat. Squeeze fresh lemon juice over the lobster. Let rest 1 minute, then chop into large, chunky pieces.
- Slice King's Hawaiian rolls in half. Butter the cut sides and toast in a skillet over medium heat until golden brown, about 1-2 minutes.
- Add optional lettuce to each roll. Load generously with chunky lobster. Spoon extra hot honey butter from the pan over the top. Finish with chives or parsley and lemon zest. Serve immediately.
Notes
Grill Master Tip: Low heat is everything when butter poaching lobster. If the butter is actively bubbling, your heat is too high and the lobster will turn rubbery. Target a gentle simmer with small, lazy bubbles.
Chili Crisp vs. Red Pepper Flakes: Chili crisp adds texture (fried garlic, shallots, chili bits) that flakes cannot. Use 1 tablespoon for mild heat, 2 tablespoons for noticeable kick.
Don't Over-Sauce: The rolls should look glossy, not dripping wet. Spoon the sauce with restraint. You can always add more at the table.