MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Connecticut-Style Warm Buttered Lobster Rolls
Categories: Five, Seafood, Breads, Vegetables
Yield: 4 Servings

4 (1 1/2 lb ea) lobsters
8 tb Butter
8 Top-split hot dog buns; pref
- Pepperidge Farm brand
1/4 c Fine sliced scallion greens
- or chives
Salt & fresh ground pepper

Kill each lobster by pressing the tip of a heavy chef's
knife in the crack just behind the eyes in the center of
the carapace. Press down firmly, then split head in half.
Using kitchen towels, twist off tail and claws (including
knuckles) from carapace. Save carapace for another use.
Press each tail flat against the cutting board and insert
wooden skewers along their entire length to keep them
straight.

Place a steamer insert in the bottom of a large lidded
stock pot and add 1-inch of water. Bring to a boil over
high heat. Add a single layer of lobster claws and legs
(about half the lobster) and cover pot. Let steam for
exactly two minutes. Transfer lobsters to sink and set
under running cold water. Return liquid to a boil and
repeat with remaining lobster tails and claws.

As soon as lobster is cool enough to handle, remove meat
from shell using kitchen shears, lobster crackers, and/or
the back of a heavy cleaver to help crack the shells (It's
OK if the meat gets a little mangled). Roughly chop into
bite-sized pieces and set on double layer of paper towels
to drain.

Melt 1 tablespoon of butter in a heavy bottomed 12-inch
skillet over medium-low heat. Swirl to coat pan. Add four
buns with one cut side down. Cook, pressing on buns gently
and moving them around the pan until golden brown on first
side. Remove from pan, add another tablespoon of butter,
and toast second side. Repeat with second batch of buns.

Melt remaining butter in skillet over medium heat. As soon
as butter is melted, add lobster meat. Cook, tossing
constantly and using a spoon to gently fold meat and
butter over itself int he skillet until lobster is mostly
opaque (butter should not sizzle), about 3 minutes. Add
scallion greens and continue to cook until lobster is
cooked through, about 1 minute longer. Season to taste
with salt and pepper.

Divide lobster filling evenly between rolls. Spoon excess
juices over each roll. Serve immediately.

Note: I prefer using smaller 1 to 1 1/2 pound lobsters
rather than larger ones. Lobster carapaces can be
discarded or frozen and saved to make stock. If you don't
have the stomach to knife your lobsters to death, you can
boil them whole in step 2, separating the claws and tails
before placing them in the oven.

Posted by J. Kenji López-Alt, June 30, 2011

From: http://www.seriouseats.com

Uncle Dirty Dave's Archives

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