Buttery Lobster Rolls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 845
- Total Fat
- 30
- Saturated Fat
- 16
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 117
- Cholesterol
- 925
- Sodium
- 3091
- Total: 40 min
- Active: 25 min
Ingredients
Kosher salt
3 live lobsters (about 2 pounds each)
1 stick unsalted butter
4 split-top hot dog buns
3 tablespoons minced fresh chives
2 teaspoons minced fresh tarragon
Paprika, for topping
Directions
- 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.