Warm Buttery Lobster Rolls Recipes

BUTTERY LOBSTER ROLLS

Steps:

• Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover and steam until bright red, 9 to 10 minutes. Remove the lobsters to a baking sheet with tongs and let cool. Shell the lobsters (see below). Cut the lobster meat into 3/4-inch chunks, discarding any cartilage from the claws.
• Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the buns and toast, turning, until golden on both sides, about 3 minutes. Remove to a plate.
• Wipe out the skillet. Add the remaining 6 tablespoons butter and the lobster meat. Reduce the heat to medium low and cook, stirring gently, until the lobster is just warmed through, 2 minutes. Remove from the heat and stir in the chives and tarragon; season with salt. Divide among the buns; sprinkle with paprika.
• How to Shell a Lobster
• Twist off the claws and set aside, then gently twist and pull the tail from the body; discard the body.
• Use kitchen shears to cut through the underside of the tail shell; pull out the meat. Remove the black vein and any roe or tomalley (green matter).
• Bend the small pincer on each claw from side to side, then pull it off the claw.
• Use the blunt side of a knife or a nutcracker to crack the claws; break open and pull out the meat from the claws and knuckles.

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

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.