Connecticut Hot Lobster Rolls Recipes

WARM LOBSTER ROLLS

Steps:

• Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
• Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.

CONNECTICUT LOBSTER ROLLS

Steps:

• Fill a large pot halfway with water. Place over medium-high heat and bring to a boil. Add a generous amount of kosher salt to make the water taste salty. Add the lobsters and boil, covered, for 6 minutes. Remove the lobsters and let cool to room temperature, about 1 hour.
• In a small saucepan, heat the butter on low heat. Add the seafood seasoning, lemon zest and 1 teaspoon each of salt and pepper. Keep the butter on low while removing the lobster meat from the shells.
• Meanwhile, make the spicy mustard mayonnaise. In a small bowl, combine the mustard powder and 1 tablespoon water until smooth. In a separate bowl, whisk together the mayo, Dijon, lemon juice and salt and pepper to taste. Whisk in the mustard powder mixture and the dill. Set aside.
• Twist off the tails and claws of each lobster, reserving the body for another use, such as stock. Remove the lobster meat from the tails and claws and roughly chop into large pieces. Place the meat in the melted butter and poach until cooked through, 2 to 3 minutes.
• To prepare the buns, lightly butter each side of the buns. Place on a frying pan or griddle on medium heat to toast. Remove and fill each bun with the butter-poached lobster and drizzle with the spicy mustard mayo. Sprinkle with chives.

CONNECTICUT-STYLE LOBSTER ROLL

Steps:

• In small saucepan, melt butter over low heat. With ladle or spoon, skim foam and white solids from butter and reserve in small bowl.
• Add chopped lobster meat to clarified butter in saucepan; toss gently. Heat over medium-low heat 2 to 3 minutes until warm.
• Meanwhile, brush both sides of each bun with reserved foam from butter. Toast buns in toaster oven or under broiler.
• Divide lobster evenly among buns; spoon any juices from saucepan over lobster. Sprinkle liberally with sea salt. Serve immediately.