Connecticut Lobster Rolls
Ingredients
- 1 pound (450g) uncooked lobster ((if using just the tail, see additional instructions.)
- ½ cup (113g) unsalted butter
- 1 clove garlic, (minced)
- 3 tablespoons fresh basil, (chopped (or tarragon))
- ½ lemon, (juiced)
- ¼ cup fresh chives, (chopped)
- lemon wedges (for spritzing)
- kosher salt and pepper (to taste)
- 4 split-top hot dog buns
Steps
- 1
Heat 1½-2 inches of water in a large stockpot with a trivet or steaming basket. Bring to a rolling boil (boiling rapidly with loads of bubbling).
- 2
Gently put the lobsters in the steamer basket. Cover the pot with a tight-fitting lid, and return to a boil as quickly as possible. Start the timer for 7-8 minutes for 1½ pounds of lobster. Add 2-3 minutes per additional pound for extra-large lobsters.
- 3
Quickly remove the lobster from the pot when the timer goes off and put them in a bowl of ice water. Let cool for a couple of minutes.
- 4
Carefully remove the lobster from the water; you can use tongs and place it on a board or working surface.
- 5
Separate the head and tail, crack the claw without tearing the meat, and remove the meat. You can also break it open with a rolling pin or mallet.
- 6
Cut open the tail's underside with kitchen shears. Carefully remove the meat from the shells without tearing it.
- 7
Chop the meat into bite-size pieces. Then, set aside until ready to assemble the rolls.
- 8
Heat a cast-iron skillet on medium-high, brush melted butter on the cut side of the hot dog buns, and place a bun cut side down. Toast until golden brown.
- 9
Repeat with remaining buns. Set aside.
- 10
Heat a small saucepan over medium, melt butter, and then add garlic and chopped lobster meat. Saute for 3-4 minutes or until heated. Stir in the basil (and tarragon if desired) and lemon juice. Saute for another minute, remove from heat and set aside.
- 11
Divide the lobster meat equally between the buns and garnish with fresh chives. Serve your hot lobster rolls with extra butter sauce and lemon wedges.