Rating: 3 stars
128 Ratings
  • 5 star values: 12
  • 4 star values: 18
  • 3 star values: 42
  • 2 star values: 43
  • 1 star values: 13
  • 128 Ratings


Credit: Gentl & Hyers

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring to a simmer. Place the lobster tails in the steamer basket, cover, and steam until opaque throughout, 8 to 10 minutes. Remove the tails. Using kitchen shears, cut straight down the central membrane (the thin, paler pink portion on the inside of the tail) and pull apart to break the tail in half. Remove the meat from the shell immediately (to stop the cooking) and coarsely chop. Let cool.

  • Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the corn and cook, tossing, until tender, 2 to 4 minutes. Transfer to a large bowl and let cool; reserve the skillet. Add the lobster, celery, mayonnaise, lemon juice, and ¼ teaspoon each salt and pepper to the bowl and toss to combine.

  • Brush the insides of the buns with the remaining 2 tablespoons of butter. Brown the buns, buttered-side down, in the reserved skillet over medium heat until golden, 5 to 7 minutes.

  • Divide the lobster salad between the buns.

Nutrition Facts

519 calories; fat 27g; saturated fat 8g; cholesterol 191mg; sodium 952mg; protein 38g; carbohydrates 30g; sugars 4g; fiber 2g; iron 2mg; calcium 153mg.