Connecticut Lobster Rolls
This is a warm, garlic-buttery lobster sandwich. What more can I say but yum, yum, YUM!
Connecticut Lobster Rolls
This is a warm, garlic-buttery lobster sandwich. What more can I say but yum, yum, YUM!
Cooking Instructions
- 1
Using kitchen shears, cut down the center of the lobster tail shell top, but not cutting the bottom "fan" portion. Spread open the shell gently so that it separates away from the meat on the sides. Gently pull the lobster tail meat upward, separating it away from the bottom shell with your thumb or fingers. Leave the end attached to the tail fin. Slightly push together the empty shell underneath and place the meat on top.
- 2
Place tails on foil lined baking sheet and brush each with a little melted butter. Place under the broiler, about 4" from heat, until the meat is opaque and slightly browned, about 1 minute per ounce of individual tail. When cooled enough to handle, remove meat from shells and chop into bite-sized pieces. (Save the shells for lobster bisque.)
- 3
Butter the sides of the buns and sprinkle on a little garlic powder. Toast over medium heat in a skillet until golden. Remove to serving plates. Optional: Spread a little mayonnaise on the inside of each roll.
- 4
Over medium heat, melt remaining butter in the skillet. Add the lobster meat and season to taste with salt, pepper, and garlic powder. Toss to coat all pieces. Cook for about 1-2 minutes, just long enough to warm the lobster through. Optional: Squeeze a little lemon juice over lobster meat.
- 5
Spoon lobster into buns. Drizzle any butter remaining in the skillet over the meat. If desired, garnish with chopped chives. Serve hot. I had a little more lobster meat than would fit in the buns; so I added it to some deli-bought lobster bisque that I tweeked a bit. Delicious meal!
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