Lobster and butter is, of course, such a classic combo. The Connecticut-style lobster roll really hones in on these flavor profiles, turning a typically upscale entree into something casual and perfect for a summer picnic.
Swap option: If you don't have time to make the lobster butter, use clarified butter instead.
- Four 1-pound lobsters or two 2-pound lobsters (4 pounds total needed)
- Olive oil
- 1 pound butter
- 2 roasted lobster shells
- 1 pound cooked lobster meat, cut into medium chunks
- 2 ounces lobster butter (recipe above)
- 1 tablespoon chopped tarragon, chervil, parsley or chives
- 4 hot dog buns, toasted in oven just before serving
For the lobster:
1. Bring a pot of water to a rolling boil. Add enough vinegar to flavor the water and salt to taste like the sea.
2. Let the water return to a rolling boil, add the lobster tail and claws, reduce heat to medium, and cook uncovered. Watch carefully and do not let the water come to a boil again. The pot should bubble occasionally but not simmer.
3. Cook the lobster tail for 5 minutes and the claws for 7 minutes. Remove from the liquid and cool.
4. Shell the tail, knuckles and claws.
5. Heat an oven to 450 F and split the lobster bodies with kitchen shears or a heavy knife.
6. Remove and discard the stomach sack about 1 inch behind the eyes and the tomalley (the light green part), if desired.
7. Put the bodies, claw and tail shells on a large rimmed baking sheet and toss with the olive oil. Arrange in a single layer and roast in the oven until the shells look slightly bleached and dry, about 20 minutes.
For the lobster butter:
1. Cube the butter, then place in a pot with the lobster shells.
2. Place the pot on a low flame and let cook for about 20 minutes.
3. Turn off the heat, then let the mixture sit for 20 minutes.
4. Carefully strain, removing only the clear butter and lobster bits.
Mix all the ingredients together in a mixing bowl.
Divide onto four buns and enjoy!