My friend Janeé and I went on an awesome road-trip adventure to tour the North East. We stopped along all of the best breweries and took pictures of all of the trees and leaves changing and no place was checked without a selfie.
Portland, Maine was our last stop and it was my first time visiting. I could not wait to check eating a lobster roll in Maine off of my bucket list. We started researching where to go and could not figure out where the best spot was. After some research, Facebook polling, and asking locals, we came to the decision: Even Tide.
It was such a cute spot, packed, ice with fresh oysters on top and tons of food. We made the right choice. We each got a browned butter lobster roll and shared homemade chips. They were small there, but perfect for us, we didn’t need a huge meal making us tired for the rest of the day.
Ethan was so sad he wasn’t partaking in the lobster rolls, so I picked up some fresh lobster meat on the way out of town to make these.
They could not have been easier to make or more delicious to eat.
- 1.5 lbs of fresh Lobster Meat, tail & claw meat, shells removed*
- 8 tablespoons of Butter, unsalted
- 4 Split-Top Brioche Buns
- First, prepare your lobster meat. I bought lobster meat that had been boiled and shells removed prior, if yours is not boil and remove shells. Cut cooked lobster meat into large pieces.
- Melt the butter in a dutch-oven over medium-low heat, once it starts to brown and slight foam, swirl the pan to make sure it is cooking evenly. When it smells nutty, remove from heat.
- Brush the buns with a layer of the butter and place under the broiler on a sheet pan. Broil until just toasted.
- Place the dutch oven back on heat and turn up to medium. Add the lobster and cook for 5 minutes, stirring occasionally, until the lobster is heated through.
- Divide lobster into rolls and serve.
Happy Cooking, The Barbee Housewife