Herb Butter Lobster Rolls with Lemon Dill Slaw

Ingredients

• •4 lobster tails (about 1.5 lbs total), cooked and chopped
• •1/4 cup unsalted butter, softened
• •1 tablespoon fresh parsley, chopped
• •1 teaspoon fresh thyme, chopped
• •1 teaspoon garlic powder
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •4 brioche hot dog buns or split-top rolls
• •1/2 cup mayonnaise
• •1 tablespoon Dijon mustard
• •1 tablespoon fresh dill, chopped
• •1 tablespoon lemon juice
• •1 teaspoon lemon zest
• •2 cups shredded green cabbage
• •1 cup shredded carrots
• •1/4 teaspoon sugar
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper

Instructions

1. 1

   Cook the lobster tails in boiling water for about 6-8 minutes, or until the shells turn bright red. Remove from the pot, let cool slightly, then chop the lobster meat into bite-sized pieces.

2. 2

   In a small bowl, mix the softened butter with parsley, thyme, garlic powder, salt, and black pepper until well combined. Set aside.

3. 3

   In a large mixing bowl, prepare the Lemon Dill Slaw by combining mayonnaise, Dijon mustard, dill, lemon juice, lemon zest, sugar, salt, and black pepper. Whisk until smooth.

4. 4

   Add the shredded green cabbage and carrots to the dressing and toss until fully coated. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.

5. 5

   Spread the herb butter mixture inside the brioche buns or split-top rolls. Warm them in a skillet over medium heat until lightly toasted, about 1-2 minutes per side.

6. 6

   In a separate skillet, melt a small amount of butter and sauté the chopped lobster meat for 1-2 minutes, just until warmed through and coated in butter.

7. 7

   Assemble the lobster rolls by layering the warm lobster meat into the toasted buns. Serve with a generous helping of Lemon Dill Slaw on the side or stuffed into the rolls for extra crunch.

8. 8

   Optional: Garnish with additional fresh dill or parsley for a finishing touch before serving.