Nashville Hot Lobster Rolls (Print View)

Lobster tossed in fiery butter, slaw, and pickles, nestled in toasted buns for an irresistible main dish.

# Components:

→ Lobster

01 - 1 pound cooked lobster meat, roughly chopped (claw and tail)

→ Nashville Hot Butter

02 - 6 tablespoons unsalted butter
03 - 2 tablespoons hot sauce, such as Frank’s RedHot
04 - 2 tablespoons cayenne pepper
05 - 1 tablespoon brown sugar
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt

→ Slaw

09 - 1 cup finely shredded green cabbage
10 - 1/2 cup finely shredded red cabbage
11 - 1/4 cup mayonnaise
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon sugar
15 - Salt and black pepper, to taste

→ Assembly

16 - 4 top-split New England–style hot dog buns
17 - 2 tablespoons unsalted butter, softened, for toasting
18 - 12 to 16 bread and butter pickle chips
19 - Chives or parsley, finely chopped, for garnish (optional)

# Directions:

01 - In a medium bowl, combine green cabbage, red cabbage, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Toss thoroughly and refrigerate until needed.
02 - In a small saucepan over medium heat, melt 6 tablespoons unsalted butter. Add hot sauce, cayenne pepper, brown sugar, smoked paprika, garlic powder, and kosher salt. Whisk to blend and simmer for 1 to 2 minutes. Remove from heat.
03 - In a large bowl, gently toss chopped lobster meat with two-thirds of the Nashville hot butter mixture, reserving the rest for drizzling.
04 - Spread softened butter on the outer sides of each bun. In a large skillet over medium heat, toast buns until golden brown on both sides, about 1 to 2 minutes per side.
05 - Line each toasted bun with prepared slaw. Heap the spiced lobster mixture on top. Drizzle with reserved hot butter and garnish with pickle chips. Sprinkle with chives or parsley if desired.
06 - Serve immediately with extra slaw alongside.

# Expert Advice:

01 -
  • Uses easy-to-find ingredients and pantry staples
  • Ready in thirty minutes for a hassle-free main dish
  • Can be adapted for gluten-free or pescatarian diets
  • Brings a fun Southern twist to a classic seafood sandwich
02 -
  • High in protein for satisfying meals
  • Perfect for impressing at summer gatherings
  • Can be made gluten free with specialty buns
03 -
  • Choose locally sourced lobster for unbeatable taste
  • Let the slaw sit for at least ten minutes before serving for maximum crunch
  • Always taste your hot butter and adjust seasoning or heat before using
  • Dry the lobster meat with a paper towel first for best sauté and absorption
  • Let the buns cool a minute after toasting so they hold up to the fillings
  • When tossing lobster in the butter be gentle so you keep those juicy pieces intact

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