From Freezer to Five-Star: The Lobster Roll Shortcut We’ll Be Making All Summer
Who says you need to crack claws or book a ferry to Maine to get a lobster roll worth dreaming about? We’re doing it the Nantucket way—low effort, high reward—with frozen claw and knuckle meat from Costco. No shelling. No stress. Just steam, chop, and butter.
We brushed our buns with melted butter, grilled them until golden, piled in the warm lobster, then drizzled on a lemony paprika butter that made the whole thing feel downright fancy. Served it with classic potato salad and a view of the harbor. Honestly? It might be our new summer tradition.
PRO TIP: Keep a few vacuum-packed bags of lobster in the freezer and you’re always 10 minutes away from hosting like a pro.
BUTTERED GRILLED LOBSTER ROLL RECIPE (NANTUCKET STYLE)
INGREDIENTS
12 oz frozen lobster claw & knuckle meat (Costco’s is perfect)
4 split-top hot dog buns (New England–style preferred)
4 tablespoons unsalted butter, divided
1 teaspoon smoked or sweet paprika (optional)
Juice of ½ lemon, plus wedges for serving
Pinch of sea salt
Optional: chives or parsley for garnish
INSTRUCTIONS
Steam the Lobster:
Bring a small pot of water to a simmer.
Add the lobster (still in its vacuum-sealed bag if frozen-safe) and steam until warmed through—about 6 to 8 minutes.
Remove from bag, drain, and roughly chop into bite-sized chunks.
Make the Butter Mixture:
In a small saucepan, melt 3 tablespoons of the butter.
Add lemon juice and paprika (if using).
Stir well and set aside.
Grill the Buns:
Heat a skillet or grill pan over medium heat.
Melt the remaining 1 tablespoon of butter and brush both sides of each bun.
Grill until golden brown, about 1 minute per side.
Assemble the Rolls:
Pack the warm lobster meat into each grilled bun.
Spoon the lemon-butter mixture generously over the top.
Sprinkle with sea salt and optional herbs.
SERVE:
Plate with classic potato salad or kettle chips.
Add lemon wedges on the side.