published about 1 hour ago
When I moved to the Boston area for high school, I was introduced to many of the things that make New England special. Coming from Dallas, I was most taken with the fact that New Englanders experience four distinct seasons (in Texas, there isn’t nearly as much variation in the weather). I reveled in how unique each season felt — especially summer. After months of cold weather and the rainy spring season, summer felt like a gift in a way it never had before.
Before my sophomore year began, a friend invited me to stay at her family’s house in Cape Cod. Before then, the Cape was a place that I had only ever heard about — mostly in my excessive re-watches of Summer Catch with Freddie Prinze Jr. and Jessica Biel. Being there was very surreal. I felt like an outsider during the duration of the trip, but my friends and I had a great time and, more importantly, we ate some really good food.
That trip to Cape Cod introduced me to so much seafood I had never tried before: clams, scallops, and lobster. After just one lobster roll, I became deeply infatuated: The combination of fresh lobster, so much butter, and pillowy brioche rolls couldn’t be more perfect.
While I love cooking lobster at home as a special treat (the rising cost of lobster won’t allow me to eat it as often as I’d like), I had never made my own lobster rolls. I always considered them a “restaurant food” — something better left to the pros — but as I recently learned, they couldn’t be easier to make yourself.
The recipe I used — my colleague Sheela’s recipe for brown butter lobster rolls — is inspired by Eventide Oyster Co. in Portland, Maine, where they give the lobster a toss in brown butter. True to the original, Sheela’s re-creation is all about the brown butter — and it contributes the most beautiful nutty, toasted flavor to the lobster meat.
When I say this recipe is easy, I’m not lying. Brown the butter, add the lobster meat, and toss to combine. Finish with a squeeze of lemon juice and a sprinkle of salt, divide among buns, and top with chives. Then, dig into the decadent, restaurant-worthy treat you just made for yourself at home.
If You’re Making Brown Butter Lobster Rolls, a Few Tips
At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. Kitchn Love Letters is a series that shares our favorite, over-and-over recipes.