warm brown butter lobster rolls
& whole-roasted branzino with calabrian chili crisp
Hi friends,
How’s the weather near you? It’s finally cooled down in Massachusetts after what felt like an eternal heatwave, so I’ve been spending more time in the kitchen.
This week, I’m sharing two seafood-forward recipes that are absolute bangers. Our weeknight dinner is a warm brown butter lobster roll (for you lobster roll aficionados, this is the “Connecticut style roll1”). And for our weekend project? A lemony roasted branzino with the most addicting Calabrian chili crisp!
A little backstory! I set out to develop my *favorite* version of a warm lobster roll. I tested and tasted four variations: regular melted butter, clarified butter, browned butter, and double-browned butter (double the amount of browned butter). So what was the winner?
#3: Browned butter. After trying Eventide’s brown butter lobster roll many years ago, I knew I had to enter this into the competition. My husband and I instantly knew that the brown butter variation was extra special, offering a savory, nutty flavor that paired wonderfully with the sweetness of the brioche bun.
Scroll down for more details, and let's get cooking!
Weeknight Dinner: Warm Brown Butter Lobster Rolls
This is my all-time favorite Connecticut lobster roll recipe, featuring tender pieces of lobster tossed in brown butter, lemon zest, and chives piled high in toasted brioche buns. It's a simple recipe that allows the seafood to shine.
Ingredient Notes
Lobster
Fresh: You'll want the best-quality fresh lobster meat you can find. If you have a local fish market, call them up and ask if they sell pre-cooked meat. It's easier than cooking it yourself and is usually very fresh.
Frozen: Don't knock high-quality frozen pre-cooked meat, such as Cozy Harbor. Just thaw it in the fridge overnight, and pat dry before using.
Regardless of your chosen method, you should know that the knuckle and claw meat has the softest texture, while the tails are a bit firmer. If you have the choice, I'd go for the former (save the tails for a fun date night!), but you can always chop up the tails if needed.
Grab the full recipe below. ↓
Weekend Project: Lemony Roasted Branzino with Calabrian Chili Crisp
This whole roasted branzino is stuffed with sliced lemon sand brushed with a brown butter Calabrian chili crisp that's utterly addicting. It's baked until the skin is golden brown and the fish is moist and tender.
I'm a big fan of roasting a fish whole. I think it's gotten a bit of a bad rap as a tricky preparation, but I'd like to convince you otherwise. It's an incredibly impressive dish to serve at a dinner party or family gathering, requiring very little prep time!
Unlike a fillet, whole fish is protected by the skin and bones, so it's much less likely to overcook. Additionally, your local fish monger can remove the guts and scale the skin, so all you have to do is season it with plenty of salt and aromatics and stick it in the oven.
Serving the fish with an easy brown butter Calabrian chili crisp yields an addicting spicy-sweet flavor that pairs well with the jammy roasted lemons. The chili crisp is so good on its own that it's worth doubling!
Grab the full recipe below. ↓
That’s all for this week. Have a great weekend everyone!
-Karishma
Listen, I am a seafood girl through-and-through, so I will *never* say no to a cold (Maine-style) lobster roll, but it’s the Connecticut variation that steals my heart every time.