Buttery Lobster Rolls
Recipe Details
Level: Easy
Total Time: 40 minutes
Active Time: 25 minutes
Yield: 4 servings
Ingredients
Fresh lobsters
8 tablespoons butter (divided)
4 hot dog buns
Fresh chives (chopped)
Fresh tarragon (chopped)
Salt
Paprika
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 with tongs to a baking sheet and let cool. Shell the lobsters (see How to Shell a Lobster below), then cut the meat into 3/4-inch chunks, discarding any cartilage from the claws.
Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add the buns and toast, turning occasionally, until golden on both sides (about 3 minutes). Transfer to a plate.
Wipe out the skillet, then add the remaining 6 tablespoons of butter and the lobster meat. Reduce heat to medium-low and cook, stirring gently, until the lobster is just warmed through (about 2 minutes). Remove from heat, stir in the chives and tarragon, and season with salt to taste.
Divide the lobster mixture among the toasted buns, then sprinkle with paprika. Serve immediately.
How to Shell a Lobster
Twist off the claws: Set the claws aside, then gently twist and pull the tail from the body (discard the body).
Remove tail meat: Use kitchen shears to cut through the underside of the tail shell, then pull out the meat. Remove the black vein and any roe or tomalley (green matter).
Prepare claws: Bend the small pincer on each claw from side to side, then pull it off. Use the blunt side of a knife or a nutcracker to crack the claws, then break open and remove the meat from the claws and knuckles.
