Connecticut-Style Hot Lobster Rolls
While I used to remain partial to the more popular mayonnaise-based lobster rolls sold almost everywhere else throughout New England, I have to admin the Connecticut-style lobster toll, in which a toasted hot dog bun in stuffed with hot butter-soaked lobster meat is a fine creation and one that actually reminds me of my all-time favourite New England Lobster recipe - Lobster Fried Over Cold. I believe most Connecticut-style lobster rolls are made by heating the lobster meat filling in clarified butter but I have discovered that warning the lobster meat in Kate's Sea Salted Butter from Maine heightens the overall New England savour just that much more.
- 10 tablespoons butter, preferably Kate's Sea Salted Butter
- 1 generous pound freshly picked cooked lobster meat, cut into meaty chunks
- Pinch of sweet paprika
- 4 New England-style hot dog buns
- 4 fresh lemon wedges
- Melt 8 tablespoons of butter in a medium-size sauté pan over medium-low heat. Add the lobster meant, stirring gently to coat the butter. Let cook until heated through, 4 to 5 minutes. Sprinkle the lobster meat with a very light dusting of paprika
- While the lobster meat is heating, smear the remaining 2 tablespoons of butter over the exposed sides of the hot dog buns and then sauté them in another medium-size skillet over medium-low heat, turning once and cooking until both sides of the buns are toasted a light golden brown. divide the hot buttered lobster meat between the four toasted buns, mounding the meat down the center of the buns. Serve at once with a lemon wedge for spritzing over the hot lobster meat, if desired.