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Cook's Country: Hot Buttered Lobster Rolls (Ep 1502)

Hot Buttered Lobster Rolls
SERVES 4

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.

Ingredients

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

Lemon wedges

Directions

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


You can watch past episodes of Cook’s Country on WSKG Passport.

For more information about WSKG Passport, please visit our  support page.

To see other recipes from Cook’s Country and other shows, visit  Cooking with WSKG.