Every summer I make my way to VisitMaine, but 2020 has looked a little different. As a kid, we spent time on the beaches of Wells or climbing rocks in Kennebunk and as an adult, I have enjoyed many weekends exploring the different breweries of Portland.
Since I wasn’t able to make it to VisitMaine this summer, I had to get creative with my lobster roll fix, and thanks to Luke’s Lobster I put together some of the BEST lobster rolls I’ve ever tasted. Luke’s sends a perfectly packed kit complete with 4 split top buns, a packet of their addictive seasoning and one full pound of cooked and prepared lobster meat; fresh from the source. All that’s left to do is toss in a little browned butter, some fresh herbs and you’re good to go.
Summer may be coming to an end, but I’ll definitely be ordering this kit long into the fall to capture that VisitMaine feeling.
Recipe and Headnote Molly Adams
- 1 stick unsalted butter
- 4 split-top hot dog buns
- 1 pound cooked Lukes Lobster Meat
- 1 tablespoon Lukes Lobster Seasoning
- 1 tablespoon tarragon, chopped
- 1 tablespoon chives, minced
- Flakey salt, as needed
- Fresh lemon, wedges, for serving
Preheat oven to 400˚F.
Place butter in a small, high-sided pan and heat medium heat until melted. Once butter has melted, it will begin to foam. Move the pan around a bit to keep it from burning, and allow it to cook until foaming stops and brown bits form on the bottom of the pan and it smells nutty, about 5 minutes.
Place the buns on a baking sheet and brush with 1 tablespoon of the brown butter, then toast in the oven for 3-5 minutes.
Add the remaining brown butter to a large heat-safe bowl. Add lobster meat, lobster seasoning, tarragon, chives and a generous pinch of flaky sea salt. Toss until well combined.
Divide the lobster mixture among the 4 buns and serve with lemon wedges.