Hot Honey Lobster Rolls
By: Jack Mancuso
Hot, sumptuous, honey lobster rolls make me hungry just thinking about them. And while I call them “hot,” you may find they’re not as spicy as you think. In fact, because lobster is delicate, having too much heat would wipe out that luxurious taste altogether.
You might correlate this with an elevated tuna salad sandwich, yet miles ahead of that curve. There’s a chunk of lobster in every bite and just enough savory spice to keep things interesting.
- 2 Lobster tails, split
- Extra Virgin Olive Oil
- Cuso’s Hot Honey Seasoning
- ½ c Butter
- ½ c mayo
- 1 tsp Cuso's Grass Seasoning
- ½ tsp Cuso’s Gravel Seasoning
- ¼ cup celery, fine chop
- ½ lemon, squeezed
- 1 tbsp hot sauce (less or more)
- 2 tsp fresh chopped chives
- Preheat grill to 400F
- Slice the lobsters in half
- Apply a coating of olive oil
- Sprinkle on an even amount of Cuso’s Hot Honey Seasoning
- Place on the grill rack, meat size down. Cook for 5 minutes
- Turn the lobster over and let it continue grilling for 2-3 more minutes until it becomes opaque.
- Remove the lobster meat from its shell; chop the meat
- Brow the butter in a high-sided pan. Turn off the heat.
- Add the lobster; coat thoroughly
- Top with a sprinkling of Cuso’s Grass Seasoning
- Mix with all the other ingredients, including Cuso's Gravel Seasoning, adjusting to taste
- Serve on a grilled roll
- Squeeze fresh lemon over top, add a sprinkle of chives.
There are two types of lobster rolls. The one I use here is “Connecticut style,” drenched in butter. The Maine version is similar without all the butter and sometimes the addition of lettuce.
While no one is explicitly accredited with the Lobster Roll, we know it appeared on a 1927 menu. Perry’s restaurant in Milford, CT, debuted the dish after Harry Perry made one for a customer who loved it. The recipe simmered in the background until the birth of the “foodie” culture in the 1970s.
Potatoes au gratin
Steamed Clams & Mussels
From the Bar