I can’t believe this weekend marks one year since we moved to Portland, Maine! (funny enough I find myself back in NYC this week…)
To celebrate, it only felt right to make Eventide’s iconic Brown Butter Lobster Roll! For those who haven’t been to Portland, Eventide is one of the city’s most popular restaurants.
For these little pillows of heaven, you swap out the hot dog buns for steamed buns which are the perfect vehicle – light, with a slight chew that allows the lobster to shine! My yeast was feeling a little lazy, so the buns took FOREVER to proof. But once they finally rose, I got to inaugurate my new wok by steaming them in bamboo baskets!
The lobster salad is kept super simple with just a few ingredients that make it so special: browned butter, lemon, and milk powder. The butter makes way more than you’ll need (we made just a quarter batch, and it was perfect).
To serve, slice open the warmed steamed buns, pile in the brown butter lobster, and finish with a sprinkle of fresh chives. It’s truly a dream lobster roll – and easy to see why it’s such a crowd favorite at Eventide.
Cheers to many more happy years in Maine, ocean views, and plenty of lobster. 🦞💙And thank you to everyone who made us feel so welcome this past year!
Book: Eventide Cookbook, page 112
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: hot dog buns
Pricey Ingredients: —
Hard-to-find: —
Version of the recipe here.
