Recipe: brown butter lobster rolls for RMB106

So, our friends over at Table Life have a pretty awesome deal on at the moment: two Boston lobsters for RMB106.

That's ridiculously good value. And it's only valid until the end of July, so high tail it over to their website and snap up as many as you can fit in your freezer.

But what to do with your lobster? 

We decided upon that preppiest of lobster preparations: the lobster roll. 

Brown butter lobster rolls

(serves four) 

You will need:

- Two cooked lobsters

- One pack of salted butter

- Spring onion/scallions, chopped finely.

- One lemon, cut into wedges

- Four brioche rolls, which can be substituted for hot dog buns if need be. 

- Black pepper and salt (seasoned to taste)

1. Defrost your lobster thoroughly for at least 2-3 hours by placing him in a bowl in your sink. Once defrosted use immediately, no putting him back in the fridge for later or anything like that. 

2. Prep your lobster. First remove his head with a slight twist and a snap. 

3. Take his tail and straighten it out. Then take a sharp pair of kitchen scissors and cut lengthways down the inner part. Remove the meat from within. 

4. Now for the claws. These are tricky but they contain the best meat, so persevere. Take a pair of lobster crackers or a hammer/mallet/blunt object and carefully fracture the base of the claws. Watch the fingers. 

5. Now pick away the shards of broken shell and gently pull out the meat within. Once completed, chop your lobster meat into two inch pieces.

6. Melt 1/3 of the pack of butter in a saucepan over a low heat until liquid, and set aside while you prep your rolls by slicing them lengthways down the middle. 

8.  Take your lobster meat and add to the pan for 1-2 minutes or until warmed all the way through, and remove from the heat. 

7. Using tongs or a spoon, fill your rolls with the lobster, garnish with chopped chives and lemon. Serve immediately. 

Once you're done with your lobster rolls, make sure you don't throw away the butter you used to cook it in – consider reusing it as part of a pasta sauce like we did in this zucchetti, red onion, lobster and shrimp dish. 

Enjoy!

// www.tablelife.com