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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Connecticut-Style Warm Buttered Lobster Rolls   
    Categories: Five, Seafood, Breads, Vegetables   
         Yield: 4 Servings   
       
         4    (1 1/2 lb ea) lobsters   
         8 tb Butter   
         8    Top-split hot dog buns; pref   
              - Pepperidge Farm brand   
       1/4 c  Fine sliced scallion greens   
              - or chives   
              Salt & fresh ground pepper   
       
     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-inch 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 two 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 tablespoon of butter in a heavy bottomed 12-inch   
     skillet over medium-low heat. Swirl to coat pan. Add four   
     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 tablespoon of butter,   
     and toast second side. Repeat with second 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 pound 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 López-Alt, June 30, 2011   
        
     From: http://www.seriouseats.com   
        
     Uncle Dirty Dave's Archives   
       
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