Hot Buttered Lobster Rolls
For the best results, use live lobsters. If you cannot find live lobsters, eight 4- to 5-ounce frozen lobster tails can be substituted; reduce the cooking time in step 1 to 4 minutes, or cook until the meat registers 135 degrees. If New England–style hot dog buns, also known as “split-top” buns, are unavailable, you can substitute regular hot dog buns or, in a pinch, hamburger buns.
3 (11⁄2-pound) live lobsters
1/4 teaspoon table salt, plus salt for cooking lobsters
2 tablespoons unsalted butter, softened, plus 6
tablespoons cut into 6 pieces
4 New England–style hot dog buns
1 small shallot, minced (optional)
2 teaspoons minced fresh chives
1. Bring 6 quarts water to a boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.
2. Remove lobster meat from claws and tails. Cut meat into rough 3⁄4-inch pieces; set aside. Spread softened butter evenly on outer cut sides of buns. Toast outside of buns in 12-inch skillet over medium heat. Transfer buns to serving platter.
3. Melt remaining 6 tablespoons butter in now-empty skillet over medium-low heat. Stir in shallot, if using; lobster; and salt and cook until lobster is heated through, about 2 minutes.
4. Using slotted spoon, divide lobster mixture among buns. Sprinkle lobster rolls with chives and drizzle with any remaining butter from skillet, if desired. Serve with lemon wedges.
Photo Credit: Cook’s Country
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