Fennel Saffron Lobster Roll
Wouldn't be a summer in Maine without a lobster roll (every week?!). Almost anywhere you look you can find one, either chilled with mayo or warmed with butter. Bite Into Maine even offers them more ways that I've yet to make my way through! When we relaunched our Fennel Saffron Sea Salt, it quickly became a favorite for all things seafood. We switched to grinding the saffron into a fine powder to create a pink salt with cracked fennel seeds + some whole saffron threads tossed through it. Though red/pink itself, saffron turns everything around it a deep golden hue, which was really amplified when melted into butter and tossed through the chunks of lobster.
You can get this roll together in just a few minutes if you swing by your local market for some fresh picked claws + knuckles, or you can take the time to steam whole live lobsters for a similar result with a little more love in it.
Makes 2 servings
- 8 oz picked lobster meat
- 4 tablespoons butter, unsalted*
- 1 1/2 teaspoon Fennel Saffron Sea Salt
- 2 rolls (split top, hot dog, brioche, slider, your preference!)
- Chives, for garnish
- Lemon, for garnish
- In a small saucepan over medium-low heat, melt your unsalted butter.
- Chop your chives. Slice your Lemon.
- Toast your rolls. Traditionally, each side edge of the roll is brushed with butter and toasted until dark golden.
- Add your Fennel Saffron Sea Salt to your melted butter, mixing to dissolve.
- Add your lobster and stir until warmed through.
- Spoon your lobster into your toasted rolls, pour remaining butter overtop.
- Finish with a sprinkle of chives and serve with lemon wedges. Enjoy!
*Be certain to use a quality, unsalted butter. Since we're adding over a teaspoon of salt, using an already salted butter would be really unpleasant. I would aim to use a butter you'd enjoy spreading directly on toast, as opposed to a butter you'd bake with since thats the main flavor point here.