Instant Pot Lobster Rolls
Instant Pot Lobster Rolls
2 lbs of Fresh Cold Water/Maine Lobster Tails – raw, thawed and in shell (I got mine at Costco as they are GREAT and are usually a pound per tail. Also, take note that this is the weight of the lobster meat INCLUDING the shell before cooking so the cooked and removed meat will be about half that)
- 1.5 cups of Chicken Broth (1 heaping tsp of Chicken Better Than Bouillon + 1 cup of water)
- 2-3 scallions, chopped
- 1/2 cup of mayonnaise
- 4 tbsp (1/2 stick) of unsalted butter, halved and melted
- 1 lemon, halved
- 1/4 tsp of celery salt
- 1 tsp of Old Bay seasoning (plus a few shakes for the broth)
- Hot Dog buns (preferably top sliced ones – Pepperidge Farm makes them)
NOTE: Do NOT put a live lobster in an Instant Pot. They will die a slow death since the water takes a few moments to boil up to come to pressure as opposed to being tossed into already boiling water on the stove where they go to Lobster Heaven in seconds. If you REALLY want to have claw meat, you can either boil them on the stove OR do the dirty deed before you throw it in the Instant Pot with this method (Spoiler Alert!: It’s not pleasant to watch and it takes a lot of work with body parts still moving after separation…soooooo…I suggest you just use fresh tails)
Want celery? Add about 1/4 cup of it diced (I just prefer the crunchy scallions instead!)
Not into lobster rolls but just want to eat the lobster tails dipped in melted butter? GO FOR IT! You’re done after step 5 – just leave the tail in tact once you remove it from the shell!
- Pour the chicken broth into the Instant Pot with a few sprinkles of Old Bay seasoning. Add the trivet and lay each lobster tail shell side down, meat side up on the trivet. Squeeze the first half of the lemon over the lobster
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 4 minutes (go only 3 minutes if using less than 2 pounds of lobster. Go 5 minutes if doing 3-4 pounds).
- While cooking, prepare an ice bath and chop the scallions
- Quick release and immediately transfer the lobsters to the ice bath to lay in for a minute. This will make sure the lobsters don’t still continue cooking from the heat as we don’t want them to become overcooked and rubbery!
- Using kitchen shears with the meat side of the tail up, cut the hard vertebrae/underbelly of the tail down the center. Remove the meat and chop it up into large chunks
- To a mixing bowl, add the lobster, scallions, mayo, half of the melted butter, celery salt, Old Bay and the other lemon half’s juice. Mix well and put in the fridge for at least 15 minutes to cool and set a little (even better if it’s in the fridge a couple of hours)
- Just as you’re ready to take the lobster back out of the fridge, prepare the buns by using the remaining melted butter and brushing it onto the insides of the rolls. Heat a frying pan on the stove and lay the buns butter side down and press with a spatula for about 2 minutes until lightly browned
- Fill each roll with desired lobster meat and enjoy with some potato chips!