Hot Buttered Lobster Roll Recipes

WARM LOBSTER ROLLS

Warm Lobster Rolls image

Provided by Ina Garten

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pound cooked lobster meat
5 tablespoons unsalted butter, divided
1/2 cup small-diced celery
Kosher salt and freshly ground black pepper
1/2 teaspoon minced fresh dill, plus extra for garnish
1/2 teaspoon minced fresh parsley
Juice of 1 lemon
6 top-sliced hot dog buns, such as Pepperidge Farm

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

Connecticut-Style Lobster Rolls With Butter image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Number Of Ingredients 0

Ingredients

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.

WARM LOBSTER ROLLS

Warm Lobster Rolls image

From executive chef David Raymer of Tavern on Main in Westport, Conn. I got this from Yankee Magazine. Note says: The recipe substitutes white wine and butter for the more traditional base of mayonnaise. To save preparation time, have a fish market preboil your lobsters and remove the meat from the shells.

Provided by Oolala

Categories Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 (1 lb) lobsters
3 tablespoons unsalted butter, divided
1 garlic clove, minced
kosher salt
fresh ground pepper
3 tablespoons dry white wine
1 tablespoon chives, chopped
2 brioche rolls (or hot dog buns)

Steps:

In a large stockpot, bring 2 quarts salted water to a boil.
Drop live lobsters into the boiling water and cook 5 minutes. Drain and cool.
Pick out lobster meat from the shells, cutting tail meat into large chunks. Remove claw meat from shells, but leave in whole pieces.
In a large saute pan, melt 1 1/2 tablespoons butter over medium heat until foam subsides, then add lobster meat and garlic.
Season lightly with salt and pepper.
Stir 1 1/2 minutes and add wine and cook 3-5 more minutes, reducing liquid by half.
Add remaining butter and swirl. Sprinkle with chives.
Move lobster mixture to one side of the pan; toast rolls in the pan until golden.
Place mixture on the toast and serve.

Nutrition Facts : Calories 522.7, Fat 20.7, SaturatedFat 11.8, Cholesterol 622.4, Sodium 1924.1, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 75.3

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