Grilled Buttered Lobster Rolls (Massachusetts Style) | Arteflame

Introduction

There is a specific kind of magic that happens when sweet, tender lobster meets the slight char of a wood-fired grill. Imagine sinking your teeth into a buttery, toasted bun that gives way to warm, succulent meat, bathed in a pool of lemon-infused butter. It is the aroma of a New England summer brought right to your backyard, turning a simple dinner into a coastal escape. This is not just a sandwich; it is a warm hug on a plate that celebrates the very best of outdoor cooking.

Why This Recipe is a Keeper

I adore this recipe because it bridges the gap between the classic cold lobster salad and the decadent Connecticut-style warm roll. Using the Arteflame grill adds a subtle, wood-fired flavor you simply cannot replicate on a stovetop. It feels luxurious enough for a special occasion but is surprisingly quick to pull together. Plus, cooking the entire meal outside keeps your kitchen cool and makes cleanup a breeze.

Chef's Notes for Perfection

• Watch the Heat: Lobster is delicate. Keep the meat moving on a medium-heat zone of the griddle to warm it through without turning it rubbery.
• The Bun Matters: Use authentic split-top buns. Their flat sides are crucial for achieving that golden, crispy exterior that contrasts beautifully with the soft filling.
• Butter Quality: Since butter is a main flavor driver, opt for a high-fat European-style unsalted butter to control the saltiness.

Make It Your Own

If you cannot find fresh lobster, frozen langoustines or high-quality lump crab meat are fantastic alternatives that sear beautifully. For a dairy-free version, swap the butter for a rich ghee or garlic-infused olive oil.

Ingredients

Main Components

• 1.5 lbs fresh lobster meat (knuckle and claw preferred), cooked and roughly chopped
• 4 New England-style split-top hot dog buns
• 1 stick (½ cup) unsalted butter, sliced
• 2 tbsp additional butter (melted) for brushing buns

Seasonings & Garnish

• 1 tbsp fresh lemon juice
• 1 tbsp fresh chives, finely chopped
• ½ tsp Old Bay seasoning (optional, for a kick)
• Salt and freshly cracked black pepper to taste
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Fire up your Arteflame grill by building a wood fire in the center. Allow it to burn down until the center grate is extremely hot (over 800°F) and the flat cooktop griddle reaches a medium-high cooking temperature (around 400°F).
2. Clean the cooktop surface with a scraper to ensure it is pristine for the delicate seafood.
3. Lightly oil the cooktop with a high-heat oil like grapeseed to create a non-stick surface.

Step 2: Toast the Buns

1. Brush the outer sides of the split-top buns generously with melted butter.
2. Place the buns directly on the flat cooktop surface, away from the direct flame to avoid burning.
3. Toast each side for about 1-2 minutes until they are golden brown and crispy.
4. Remove the buns and set them aside on a warming rack or a cooler part of the grill to keep warm.

Step 3: Butter Poach and Sear the Lobster

1. Place the stick of butter directly on the flat cooktop surface. As it melts, create a small pool.
2. Add the chopped lobster meat directly into the bubbling butter.
3. Sprinkle with the Old Bay seasoning, salt, and a pinch of black pepper.
4. Toss the lobster gently using a spatula. You want to warm the meat through and get a very light sear on the edges, but do not overcook it. This should take no more than 2-3 minutes.
5. Squeeze the fresh lemon juice over the sizzling lobster meat just before removing it from the heat.

Step 4: Assemble and Serve

1. Open your toasted buns gently.
2. Stuff the buns generously with the hot, buttered lobster meat.
3. Drizzle any remaining butter from the grill surface over the top of the rolls.
4. Garnish with fresh chopped chives for a pop of color and mild onion flavor.
5. Serve immediately with fresh lemon wedges on the side.

Tips

The secret to a world-class grilled lobster roll lies in heat management and the quality of your ingredients. Since lobster meat is delicate and usually pre-cooked, your goal on the Arteflame is to warm it through without turning it rubbery. Keep the lobster moving on the flat top and use a section of the grill with medium heat rather than the intense center heat. The butter acts as a protective barrier, poaching the meat as it sizzles. Furthermore, do not compromise on the bread. Authentic New England-style split-top buns are essential because their flat sides allow for maximum surface area contact with the grill, resulting in that crucial structural crunch that contrasts with the soft, tender meat. Finally, use high-quality unsalted European butter to control the salinity, as seafood already possesses a natural brininess.

Variations

While the classic buttered roll is a crowd favorite, the versatility of the Arteflame allows for exciting flavor twists. You can easily customize this recipe to suit different palates without losing the essence of the dish. Here are a few ways to mix things up:

• Garlic Herb Roll: Add minced garlic and fresh parsley to the melting butter on the grill for a scampi-style profile.
• Spicy Kick: Sprinkle cayenne pepper or drizzle a high-quality chili oil over the lobster as it sears.
• Truffle Luxury: Finish the assembled roll with a drizzle of white truffle oil and a pinch of flaky sea salt.
• The "Cold-Hot" Hybrid: Mix the warmed lobster with a tablespoon of cold mayonnaise and celery just before serving for a creamy temperature contrast.
• Surf and Turf: Add crispy crumbled bacon bits on top of the lobster for a smoky, salty crunch.

Best pairings

A rich, buttery lobster roll requires sides and drinks that can cut through the decadence while complementing the sweet seafood flavors. You want to aim for textures and acidity that cleanse the palate. The smoky flavor imparted by the Arteflame grill makes these pairings even more harmonious.

• Sides: Serve with kettle-cooked potato chips for crunch, a vinegar-based coleslaw to cut the fat, or grilled corn on the cob charred right next to the lobster.
• Wine: A crisp, acidic white wine is non-negotiable. Opt for a dry Riesling, a Sauvignon Blanc, or a steel-aged Chardonnay.
• Beer: A light, citrusy lager or a New England-style Session IPA pairs beautifully without overpowering the delicate lobster.
• Non-Alcoholic: Freshly squeezed iced tea with lemon or a sparkling lemonade.

Conclusion

Mastering the Massachusetts grilled buttered lobster roll on your Arteflame is more than just cooking a meal; it is about creating a memory. The combination of crispy, golden bread and warm, butter-soaked lobster meat, kissed by the open air and wood fire, is the ultimate celebration of seasonal dining. This recipe respects the integrity of the seafood while utilizing the unique searing power of the flat-top grill to extract maximum flavor.

Whether you are hosting a summer cookout or enjoying a quiet dinner under the stars, this dish brings the sophistication of a coastal seafood shack right to your backyard. Gather your ingredients, light the fire, and get ready to enjoy one of the most satisfying bites of food you will ever experience. Once you try lobster warm off the grill, you may never go back to the cold version again.