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Mini Buttery Lobster Rolls

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Ingredients

  • 1 package of Traditional King's Hawaiian

  • 1 stick of Unsalted Challenge Butter

  • 2 Tablespoons fresh chives, chopped and divided

  • 1 Tablespoon Old Bay seasoning

  • 2 garlic cloves, minced or pressed

  • 1 pound of lobster meat (cooked and frozen, or fresh)

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Directions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. If using frozen lobster, thaw as directed on the package. After thawing, cut into bite-size pieces if needed. If using fresh, remove from shell and cut into bite-sized chunks.

  2. Place rolls on the prepared baking sheet, do not separate rolls.

  3. Using a serrated knife, cut circles on the tops of rolls, do not go all the way through. Using your fingers, remove the circle of bread to create a pocket for the lobster.

  4. Combine butter, 1 Tablespoon of chives, Old Bay, and garlic in a pan over medium heat, and stir well to combine.

  5. Brush rolls all over and inside cavities with garlic and herb butter—Reserve the remaining butter to cook the lobster.

  6. Bake rolls for 10 minutes until golden.

  7. Add lobster to the remaining butter. If using cooked and frozen lobster meat, cook until warmed through, about 2-3 minutes. If using fresh, cook until lobster is opaque and cooked through, about 4-5 minutes.

  8. Fill rolls generously with lobster meat and spoon on any remaining seasoned butter.

  9. Sprinkle on remaining chives to garnish. Serve immediately.

Creates 12

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Chefs Tips:

  • This recipe is so easy, but it can be made even easier by substituting the butter and the seasoning with ½ cup of our new Challenge Garlic Parmesan with Herbs Snack Spread. You will have lobster rolls full of delicious bold flavors everyone will love! Just melt the spread and proceed with the recipe. Elegance made easy!

  • For this recipe, we like to use small lobster tails that are so popular in grocery stores right now. Use a pair of kitchen shears to cut through the backside of the shell. Place a towel on top and press down to flatten. This will make removing the meat super easy!

  • If lobster is not in your budget, feel free to substitute with langoustines which are little mini lobsters. You can typically find these in the frozen seafood area of your grocery store. Argentine Red Shrimp have a lobster taste and make a delicious substitution.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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