Connecticut Style Lobster Roll Recipes

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.

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-STYLE LOBSTER ROLLS

Steps:

• Bring 1 cup water to a boil in a steamer. Add lobster tails; steam for 3 minutes. Remove from steamer and rinse under cold water until cool enough to handle.
• Remove the shells and dice lobster meat into bite-sized pieces.
• Melt 1 tablespoon butter in a 12-inch frying pan. Add 2 buns and turn to coat with butter. Toast over low heat, turning once, about 2 minutes. Transfer to a plate. Repeat with 1 tablespoon butter and remaining buns.
• Melt remaining 6 tablespoons butter in the same pan. Toss in lobster pieces. Cook over low heat, stirring almost constantly, for 3 minutes. Add paprika and salt; continue to stir until lobster is opaque, about 2 minutes more.
• Line toasted buns with lettuce. Fill with lobster. Drizzle any remaining butter on top.

CONNECTICUT LOBSTER ROLL

Steps:

• To steam lobster, fill Dutch oven or stockpot one-third full with water. Heat to boiling. Plunge lobster headfirst into water. Cover; return to boiling. Reduce heat to low. Simmer 10 to 12 minutes or until lobster turns bright red; drain.
• Meanwhile, split rolls; toast under broiler or in toaster oven.
• Remove lobster meat from shell and roughly chop. Divide lobster meat evenly among toasted rolls; drizzle with melted butter.