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

Title: The Best Connecticut-Style Lobster Rolls
Categories: Seafood, Breads, Herbs, Greens
Yield: 4 servings

3 (1 1/2 lb ea) live Maine
- lobsters
10 Black peppercorns
1 Bay leaf
1 1/2 ts Fine sea salt; divided
4 Split-top buns
4 oz Unsalted butter
Sweet paprika
8 md Leaves bibb, butter, or
- Boston lettuce
Fine chopped fresh chives;
- garnish

To a large pot, add enough water to reach about 1 inch
up the sides of the pan. Add the black peppercorns, bay
leaf, and 1 teaspoon sea salt, and bring to a boil. Add
the lobsters and quickly cover the pot. Cook until the
shells are bright red and the meat is just cooked
through, about 8 minutes.

Remove the lobsters and let cool slightly, then crack
open the claws, tails, and knuckles and remove the meat;
rinse under warm water as needed to remove any
impurities. Cut the meat into 1-inch pieces and reserve.
(You can discard the carapaces and shells, or save for
stock.)

On a large griddle or cast iron skillet over medium
heat, spread 1/2 tablespoon of the butter to thinly coat
the cooking surface. Add the buns and cook, turning
occasionally, until all sides are lightly toasted, about
4 minutes.

In a small pot, melt the remaining butter and stir in
1/2 teaspoon sea salt and a generous pinch of paprika.
Turn off the heat and add the reserved lobster meat;
stir to coat.

Line each of the rolls with two lettuce leaves. Spoon
the lobster among the prepared rolls. Top with more
paprika to taste, garnish generously with chives, and
serve warm.

By: Stacy Adimando

RECIPE FROM: https://www.saveur.com

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