Any time of year can feel like summer with sweet, tender and juicy lobster tails prepared in a delicious lobster roll. It’s a coastal favorite, and with fresh-caught lobster tails on sale from Eaton Street Seafood Market, it’s also a really simple dish to prepare. Our lobster tails are easy to order and convenient to cook, with very little mess, and some prefer it over boiling live lobsters whole.
These lobster tails can be broiled or boiled. To broil, placed thawed lobster on a rimmed baking sheet. Using kitchen scissors, carefully cut the shell lengthwise. Lift the tail out of the shell, leaving it attached at the end, and press the tail back together underneath the meat; this will leave the lobster tail sitting atop the empty shell. Brush the lobster tail with melted butter if desired, and broil for 5-10 minutes, until opaque. Cool.
To boil, fill a large pot with enough water to cover the lobster tails plus about 1″. Bring the water to a boil, carefully add the thawed lobster tails, and return to boil. Then, reduce heat and simmer, 4-5 minutes. Remove the lobster tails from the pot. Check doneness by cutting into the tail; meat should be opaque. If necessary, return to the pot and boil for another minute or two. Cool and drain cooked lobster well. Use kitchen shears to cut lengthwise along the tail, and remove the meat.
In this recipe, we use classic split-top hot dog rolls, but you can easily substitute side-split rolls; just cut a thin layer of the crust off the top and bottom. Bibb lettuce complements the sweetness of the lobster, and provides a satisfying crunch.
You’ll need roughly 3 lobster tails for this dish, depending on their weight/size. When you order lobster online, you’ll find that each is about 6oz or so, and you’ll need 1lb of cooked lobster meat here. It’s pretty easy to adjust the other ingredients as needed, so don’t worry too much if you end up with a little more or a little less than 1lb of cooked lobster.