Hot buttered lobster rolls

By Mary Berg
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  • 1 stalk celery, thinly sliced
  • 1/4 teaspoon (1 gram) kosher salt
  • 1 tablespoon (15 grams) sugar
  • 1/4 cup (60 millilitres) apple cider vinegar
  • 2 tablespoons (30 millilitres) water

Lobster rolls:

  • 1/2 cup (115 grams) unsalted butter, divided
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon (12 grams) chopped parsley
  • 1 tablespoon (12 grams) chopped tarragon
  • 1 teaspoon (5 grams) kosher salt
  • 1/4 teaspoon (1 gram) seafood seasoning (such as Old Bay)
  • 6 fresh (or frozen and thawed) 170 gram lobster tails
  • 2 teaspoons (10 millilitres) lemon zest
  • 4 top split hot dog buns
  • 2 tablespoons (12 grams) chopped chives



  1. Place celery in a heat-proof jar or glass measuring cup.
  2. Combine salt, sugar, vinegar and water in a small saucepan over medium heat and bring to a simmer. Cook until sugar and salt have dissolved, about two minutes.
  3. Pour liquid over celery and let sit for 20 minutes (or up to two hours) before straining to serve.

Lobster rolls:

  1. Melt butter in a large non-stick skillet over medium heat. Add in garlic, parsley, tarragon, salt and seafood seasoning. Lower heat and simmer gently for five minutes, reducing heat if butter begins to foam or garlic browns.
  2. Meanwhile, using kitchen shears, remove lobster tails from shell and coarsely chop meat. Set aside.
  3. Increase heat to medium and add lobster meat. Cook until just opaque, about two to four minutes.
  4. Sprinkle with lemon zest and remove from heat.
  5. Divide lobster over buns. Top with chives and pickled celery.


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