LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER
Provided by Kay Chun
Categories Garlic Fourth of July Backyard BBQ Dinner Lunch Lobster Summer Grill Grill/Barbecue Butter Lemon Juice Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
- Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
- Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
- Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
- Fill buns with lobster.
CONNECTICUT-STYLE LOBSTER ROLLS WITH BUTTER
Steps:
- Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon and 1/3 teaspoon paprika. Remove from the heat; stir in the lobster meat and season with salt. Divide among 4 split-top hot dog buns. Serve warm.
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