Connecticut-Style Warm Lobster Rolls
4 lobsters, about 1½ pounds each
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4-6 tablespoons butter, plus more for toasting the buns
¼ teaspoon ground cayenne pepper
½ teaspoon paprika
1 bunch Chives, thinly sliced
¼ cup Italian parsley leaves, finely chopped
1/8 cup Tarragon leaves, chopped
salt and pepper to taste
your favorite slider bun (not sliced open), we used Martin’s Party Potato Rolls
Fill a large pot about halfway with salty water, bring to a rolling boil.
We always kill the lobsters just before cooking;
We use a sharp knife to pierce the head.
Gently lower your lobster into the boiling water, poach exactly 4 minutes. If you have larger lobster, you’ll need to add additional time to the poach. (We cooked large 3-pound lobsters on the show that poached for 5-6 minutes.) Carefully remove the lobster after poaching and immediately transfer to a large pot or bowl of ice water to stop the cooking process. You want the lobster to be about halfway cooked at this point. You’ll finish cooking the lobster in the butter.
Remove the lobster from the ice water once it’s cold. Remove the meat from the shell, I always keep the shells in the freezer for lobster bisque!
Cut the lobster meat into toothsome pieces that will fit into your slider bun.
Melt about 1 tablespoon of butter in a skillet and toast your slider buns on all sides until golden brown. Work in batches and add more butter as needed. Cut a small opening in the top of the buns to fill with the lobster.
Using the same pan, melt the rest of the butter over medium high heat. Add the lobster meat and cook, stirring. Add the spices. Once the lobster is fully cooked and well-seasoned, remove from the heat. Stir in the herbs, season with salt and pepper if desired.
Top the toasted bun with the warm lobster and serve immediately.