Butter & Coconut Milk Lobster Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 rolls
  • 2½ lb Live Lobster (about 1¼ lb each)
  • 13 oz Coconut Milk (1 can // full fat)
  • ½ cup unsalted butter (1 stick)
  • 2 tbsp fresh lemon juice (or use 1 medium sized lemon)
  • 1 tsp paprika
  • 1 tbsp diced chives + more for garnish
  • 1 red bell pepper, chopped small (about ½" pieces)
  • Salt & Pepper to taste
  • 6 rolls (hot dog buns work well here)
  1. Depending on the size of your pot & lobsters you may need to steam each lobster one at a time. First thing you'll need to do is bring a large stock pot with about 2 inches of water and a steamer basket inserted, to a boil (lid on).
  2. Next add your lobster, head down, into steam basket and cover with lid. Let lobster steam 8 minutes for the first pound, and then 2 minutes per additional ½ lb after that.
  3. Remove lobster and let cool until you are able to handle.
  4. Remove the tail and the claws and crack open shell and remove meat. Discard shells.
  5. Rough chop meat into larger chunks, set aside (if you plan on setting the meat aside for a longer period of time, place in fridge, covered, until ready to use.
  6. Next in a small sauce pan add your butter and coconut milk. Simmer over low heat until butter has melted. Add your lemon juice and paprika. Bring to a low boil and then remove from heat.
  7. Add your 1 tbsp chives, salt & pepper sauce to taste.
  8. Next in a medium sized bowl add your lobster meat & chopped bell pepper. Pour warmed sauce over meat & pepper and gently fold together.
  9. Serve immediately on top of roll and garnish with a little more chives and pepper.
Recipe by My Lavender Blues at https://mylavenderblues.com/butter-coconut-milk-lobster-rolls/