Best Connecticut Style Lobster Roll Recipes
CONNECTICUT-STYLE LOBSTER ROLL
Just four ingredients are needed to whip up these authentic-tasting lobster rolls, which will have you feeling as though you're dining beachside, no matter where you are.
Provided by Sarah Caron
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- In small saucepan, melt butter over low heat. With ladle or spoon, skim foam and white solids from butter and reserve in small bowl.
- Add chopped lobster meat to clarified butter in saucepan; toss gently. Heat over medium-low heat 2 to 3 minutes until warm.
- Meanwhile, brush both sides of each bun with reserved foam from butter. Toast buns in toaster oven or under broiler.
- Divide lobster evenly among buns; spoon any juices from saucepan over lobster. Sprinkle liberally with sea salt. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER
Steps:
- Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.
CONNECTICUT LOBSTER ROLLS
Summer is when lobster is most abundant and least expensive, so I wanted to create a dish that utilized this elegant ingredient without messing around with it too much. The beauty of this lobster roll is that it lets the taste of fresh summer lobster meat shine. Too often, lobster rolls are made with overcooked lobster meat that's been drowned in mayo. Here, the lobster meat is par-cooked, then finished in melted butter, so it's perfectly done. Just a kiss of mayo with mustard won't overpower the purity and succulence of the lobster.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a large pot halfway with water. Place over medium-high heat and bring to a boil. Add a generous amount of kosher salt to make the water taste salty. Add the lobsters and boil, covered, for 6 minutes. Remove the lobsters and let cool to room temperature, about 1 hour.
- In a small saucepan, heat the butter on low heat. Add the seafood seasoning, lemon zest and 1 teaspoon each of salt and pepper. Keep the butter on low while removing the lobster meat from the shells.
- Meanwhile, make the spicy mustard mayonnaise. In a small bowl, combine the mustard powder and 1 tablespoon water until smooth. In a separate bowl, whisk together the mayo, Dijon, lemon juice and salt and pepper to taste. Whisk in the mustard powder mixture and the dill. Set aside.
- Twist off the tails and claws of each lobster, reserving the body for another use, such as stock. Remove the lobster meat from the tails and claws and roughly chop into large pieces. Place the meat in the melted butter and poach until cooked through, 2 to 3 minutes.
- To prepare the buns, lightly butter each side of the buns. Place on a frying pan or griddle on medium heat to toast. Remove and fill each bun with the butter-poached lobster and drizzle with the spicy mustard mayo. Sprinkle with chives.
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