Lobster Roll

Chef Larry "Lee" White, H-E-B Seafood Manager

"I just love a summer cookout or even a tailgate party every now and then!  However, to have a successful meal centered around grilled items, you need key dishes to support and round out the menu.  These Lobster Rolls do just the trick for any party or tailgate venue and to be honest, it's just down-right delicious," Chef Lee said.

Lobster Roll

Serves 4

Prep Time: 30 minutes

Cook Time: 25 minutes




Lobster Sauce:

  • 1 cup white wine (HEB Cooking Connections)
  • 1/4 cup tarragon vinegar
  • 1 teaspoon black peppercorns
  • 1 large shallot, chopped
  • 1 bay leaf
  • 1 sprig fresh tarragon
  • 1 sprig fresh thyme
  • 1/2 cup half-and-half
  • 1 pound cold HEB sweet cream butter, medium dice
  • Lemon juice
  • Kosher Salt


  • Kosher Salt
  • 4 (1 1/2 pounds each)

Lobster Rolls:

  • 4 brioche hot dog buns
  • HEB salted butter, as needed to toast the buns
  • Mayo Mustard, recipe follows
  • 1 tablespoon chopped fresh chives
  • 2 lemons, quartered


For the lobster sauce: In a medium saucepan over medium-heat, reduce the white wine and tarragon vinegar with the peppercorns, shallots, bay leaf, tarragon and thyme until the mixture is nearly dry, about 10 minutes. Add the half-and-half and reduce by two-thirds, about 5 minutes.

Decrease the heat to low and whisk in the butter, chunk by chunk, stirring constantly until each piece is nearly melted.  Remove the lobster sauce from the heat and season it with lemon juice and salt.  Strain the lobster sauce through a fine mesh strainer.  Hold the lobster sauce warm in a saucepan over very low heat until the lobster is ready.

For the lobsters:  Bring a large pot of salted water to a boil.  Prepare a bath of icy water.  Drop the lobsters in the boiling water for 20-30 seconds and immediately shock them in the ice bath to stop the cooking.  Extract the tail, claw and knuckle meat from the lobsters.  The meat will still be translucent and raw.  Remove the mud line from the tails and dice the tail meat into bite-size chunks.

Add the lobster meat to the lobster sauce.  Very slow warm the meat until it is just barely cooked through.  Be sure to agitate the pan frequently to prevent the sauce from breaking.  If it does start to break,  sprinkle it with a few drops of cold water and take it off the heat for a moment.  For the lobster buns: In a sauté pan, toast the sides of the buns with butter until crispy and golden.  Spoon the cooked lobster meat into the prepared buns.  Add as much lobster sauce as desired.  Drizzle the lobster rolls with Mayo Mustard, drizzle with HEB yogurt and sprinkle liberally with chives.  Serve with a lemon wedge.

Mayo Mustard Recipe: 

  • 3/4 teaspoon dried mustard, such as Coleman's Mustard Powder
  • 1 teaspoon lemon juice
  • 1/4 cup mayo
  • 1 tablespoon HEB Dijon mustard
  • Dash hot sauce
  • Kosher salt

Combine the dried mustard with 1 1/2 teaspoon water and lemon juice. Whisk in the mayo, Dijon, hot sauce and salt to taste. 

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