MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Connecticut Style Warm Buttered Lobster Rolls
Categories: Five, Seafood, Breads, Vegetables
Yield: 4 Servings

4 Lobsters (1-1/2 lb ea)
8 tb Butter
8 Top-split hot dog buns;
- preferably Pepperidge Farm
- brand
1/4 c Scallion greens or chives;
- fine sliced
Salt
Pepper; fresh ground

Kill each lobster by pressing the tip of a heavy chef's knife in
the crack just behind the eyes in the center of the carapace. Press
down firmly, then split head in half. Using kitchen towels, twist
off tail and claws (including knuckles) from carapace. Save
carapace for another use. Press each tail flat against the cutting
board and insert wooden skewers along their entire length to keep
them straight.

Place a steamer insert in the bottom of a large lidded stock pot
and add 1" of water. Bring to a boil over high heat. Add a single
layer of lobster claws and legs (about half the lobster) and cover
pot. Let steam for exactly 2 minutes. Transfer lobsters to sink and
set under running cold water. Return liquid to a boil and repeat
with remaining lobster tails and claws.

As soon as lobster is cool enough to handle, remove meat from shell
using kitchen shears, lobster crackers, and/or the back of a heavy
cleaver to help crack the shells. It's OK if the meat gets a little
mangled. Roughly chop into bite-sized pieces and set on double
layer of paper towels to drain.

Melt 1 tb butter in a heavy bottomed 12" skillet over medium-low
heat. Swirl to coat pan. Add 4 buns with one cut side down. Cook,
pressing on buns gently and moving them around the pan until golden
brown on first side. Remove from pan, add another 1 tb butter, and
toast 2nd side. Repeat with 2nd batch of buns.

Melt remaining butter in skillet over medium heat. As soon as
butter is melted, add lobster meat. Cook, tossing constantly and
using a spoon to gently fold meat and butter over itself int he
skillet until lobster is mostly opaque (butter should not sizzle),
about 3 minutes. Add scallion greens and continue to cook until
lobster is cooked through, about 1 minute longer. Season to taste
with salt and pepper.

Divide lobster filling evenly between rolls. Spoon excess juices
over each roll. Serve immediately.

Note:

I prefer using smaller 1 to 1-1/2 lb lobsters rather than larger
ones. Lobster carapaces can be discarded or frozen and saved to
make stock. If you don't have the stomach to knife your lobsters to
death, you can boil them whole in step 2, separating the claws and
tails before placing them in the oven.

Posted by: J. Kenji Lopez-Alt, Jun 30, 2011

Recipe FROM: http://www.seriouseats.com

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