Lobster Rolls
Ingredients
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2 lobster tails
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4 tablespoons unsalted butter
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1 teaspoon lemon juice
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1 garlic clove
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1 small bunch chives
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1 lemon
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½ teaspoon salt
Tools
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garlic crusher
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wooden spoon
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measuring spoons
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large bowl
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chopping board
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knife
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June Pan
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kitchen shears
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pastry brush
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citrus juicer
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spoon
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large ramekin
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June Food Thermometer
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June Oven
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Preferences
Cut the top of the shell
Use kitchen shears to cut the top of one lobster shell down the center without cutting through the fan of the tail. Flip the tail over.
2 lobster tails
kitchen shears
Cut the underside of the shell
Cut down the middle of the underside of the shell. Leave the central fin (the fan at the end of the tail) intact.
Remove the shell
Slip your thumb under the shell to delicately loosen the meat on both sides. Carefully remove the shell. Repeat with the remaining lobster tail.
Place on the June Pan
Place the lobster tail directly on the June Pan. Repeat with the remaining lobster tail.
June Pan
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the larger lobster tail.
June Food Thermometer
Prepare the garlic butter
Place the butter in a ramekin. Crush the garlic to a paste with a garlic crusher, mortar and pestle or knife and add it to the butter. Place the heatproof bowl on the June Pan.
4 tablespoons unsalted butter
1 garlic clove
large ramekin
garlic crusher
Bake the lobster
Transfer the June Pan to the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the lobster is ready.
Chop the chives and cut the lemon
While the lobster cooks, chop the chives and slice the lemon in half.
1 small bunch chives
1 lemon
chopping board
knife
Combine the seasonings
Place the chives in large bowl, reserving a tablespoon for garnish. Juice 1 lemon half into the bowl, reserving the other half for serving. Add the salt, paprika and celery salt. Stir to combine. Set aside.
large bowl
measuring spoons
citrus juicer
spoon
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon celery salt
chopped chives
lemon half
Brush the rolls with garlic butter
When the lobster is done, immediately remove it from the June Oven. Brush the melted butter on the rolls or hot dog buns. Adjust cooking preferences if desired using the button below. Recommended settings are pre-populated.
2 split-top hot dog buns
pastry brush
garlic butter
Toast the rolls
Place the buns directly on the middle shelf of the June Oven. June will notify you when the buns are ready.
Cut the lobster
Transfer the lobster tails to a chopping board. Trim off the fins and discard. Coarsely chop the tail meat. Add the chopped lobster to the bowl with the lemon juice and spices.
Mix the filling
Carefully add the hot garlic butter to the bowl with the lobster. Stir to combine. Divide the filling between the rolls.
garlic butter
Serve
Garnish with chopped chives. Serve with remaining lemon half cut into wedges.
chopped chives
lemon wedges
