Nashville Hot Lobster Rolls (Printable Version)
# What You Need:
→ Lobster
01 -
1 lb (450 g) cooked lobster meat, roughly chopped (claw and tail)
→ Nashville Hot Butter
02 -
6 tbsp unsalted butter
03 -
2 tbsp hot sauce (e.g., Frank’s RedHot)
04 -
2 tbsp cayenne pepper
05 -
1 tbsp brown sugar
06 -
1 tsp smoked paprika
07 -
½ tsp garlic powder
08 -
½ tsp kosher salt
→ Slaw
09 -
1 cup finely shredded green cabbage
10 -
½ cup finely shredded red cabbage
11 -
¼ cup mayonnaise
12 -
1 tbsp apple cider vinegar
13 -
1 tsp Dijon mustard
14 -
½ tsp sugar
15 -
Salt and black pepper, to taste
→ Assembly
16 -
4 top-split New England–style hot dog buns
17 -
2 tbsp unsalted butter, softened (for toasting buns)
18 -
12–16 bread and butter pickle chips
19 -
Chives or parsley, finely chopped, for garnish (optional)
# Steps to Follow:
01 -
In a medium bowl, combine both cabbages, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Toss well and refrigerate until ready to use.
02 -
In a small saucepan over medium heat, melt 6 tbsp butter. Whisk in hot sauce, cayenne, brown sugar, smoked paprika, garlic powder, and salt. Simmer for 1–2 minutes, then remove from the heat.
03 -
In a large bowl, gently toss the chopped lobster meat with about two-thirds of the hot butter mixture, reserving the rest for drizzling.
04 -
Spread softened butter on the outsides of the buns. In a large skillet over medium heat, toast the buns on both sides until golden brown, 1–2 minutes per side.
05 -
Line each bun with a layer of slaw. Pile the spicy lobster mixture on top. Drizzle with reserved Nashville hot butter and garnish with pickle chips. Sprinkle with chives or parsley if desired.
06 -
Serve immediately with extra slaw on the side.
# Additional Notes:
01 -
Adjust cayenne pepper for more or less heat.
02 -
Substitute lobster with shrimp or crab for a variation.
03 -
Pair with a crisp lager or dry Riesling for balance.
04 -
Use gluten-free buns if desired.