Hot Lobster Roll With Lemon Tarragon Butter Recipes

WARM LEMON BUTTER LOBSTER ROLL

Steps:

• In a large pot fitted with a steamer basket add one inch of water to the pot, secure with a lid and bring to a boil. Use a set of tongs to transfer the live lobster to the steamer basket, cover and steam for about 12-14 minutes or until cooked through and bright red. Transfer the lobster to a cutting board and let rest until you can handle it with your hands.
• In a small saucepan, melt 4 tablespoons butter and add the tarragon, lemon and salt. Mix together and keep warm on a low heat.
• Melt the remaining teaspoon of butter in a skillet or cast iron pan. Griddle the buns in the pan until browned on the outside, turning several times with a pair of tongs until you've achieved a golden crust. Remove from heat.
• Use lobster crackers or kitchen sheers to remove the lobster meat from the tail and claws, keeping the lobster in large pieces. Split the lobster tail in half lengthwise. Transfer the warm lobster meat to the butter mixtures and toss to coat.
• Divide the lobster between the two buns and drizzle additional butter-lemon sauce over as desired. Sprinkle with additional tarragon for garnish. Serve.

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.

TARRAGON LOBSTER ROLL

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add lobsters head first to water and cook, covered, until shells are bright red and an antennae or leg pulls off easily, 8 to 10 minutes. Crack one open where the tail meets the body of the lobster. The flesh should be firm, white, and opaque. If it is still translucent, then the lobster needs more time to finish cooking. Drain lobsters head down in a colander to release excess liquid.
• When cool enough to handle, crack lobster shells and remove meat from tails, claws, and knuckles. Tear the meat by hand into 1-inch pieces and place in a large bowl.
• In a small bowl, combine the mayonnaise, lemon, celery, tarragon, cayenne, pepper, and 1/4 teaspoon salt. Pour over lobster meat and gently stir until lobster is well coated. Taste and adjust seasoning, adding more mayonnaise if desired. Chill lobster mixture for 15 to 30 minutes.
• Spread cut sides of buns with butter. Heat a large skillet over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. Fill each bun with lobster mixture and sprinkle with an extra dash cayenne, if desired. Serve immediately.

LEMON TARRAGON BUTTER LOBSTER ROLL

Steps:

• Using kitchen scissors, cut open the lobster shell on the bottom side of the lobster and gently pull the meat from the shell wiggling the meat out until it is fully seperated from the shell. Do this carefully as the shell is extreamly sharp and can cut you easily.
• Once the meat is removed from the shell, disgard the shell and cut down the center of the lobster tail being careful not to cut through the tail completly. Remove the vein and any impurities in the lobster.
• In the FoodSaver® Preserve & Marinate Containers, add the clean lobster tails and marinate with 2 tbsp melted butter, garlic, tarragon, drizzle of olive oil, lemon juice, salt and pepper.
• Use the FoodSaver VS3182 and Preserve & Marinate Containers to marinate your lobster tails in 12 minutes or use a bowl and cover for 30 minutes.
• In a skillet add 2 tbsp of butter and tarragon from the marinade and infue the butter on medium heat until melted.
• Once the butter has melted, remove tarragon leaves and add lobster meat to the skillet.
• Cook lobster for about 5 minutes until the lobster is firm and cooked through. Lobster is done when there is no gray coloring or translucency.
• Apply a thin layer of mayo to the bun and toast in a skillet on both sides on medium heat for about 1 minute per side or until the bun is visibly toasted.
• Add lobster meat to the bun and dress with additional melted butter, you can use the leftover butter from the skillet.
• Top with freshly chopped parsley and sliced green onions, *optional

GRILLED LEMON-TARRAGON LOBSTER

Steps:

• Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
• Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
• Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce. Serve, passing any remaining sauce seperately.

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
• Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
• Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.