Hot Buttered Lobster Roll Recipes
WARM LOBSTER ROLLS
Provided by Ina Garten
Time 20m
Yield 6 servings
Number Of Ingredients 8
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.
WARM LOBSTER ROLLS
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
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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